(Cà Ri Gà) Vietnamese Chicken Curry Recipe
Simple Vietnamese comfort food made with cooked chicken and carrots potatoes, and tons of flavor thanks to lemongrass and curry powder. It is perfect to make large quantities of and serve with toasty fresh bread or rice!
Ingredients
- 2 lb (907.2 g) chicken any cut, chopped into large 2-3″ pieces
- 1 1/2 lb (680.4 g) potatoes
- 1/2 lb (226.8 g) carrots
- 1 medium-sized onion
- 4 garlic cloves finely chopped
- 4 bay leaves
- 2 stalks lemongrass cut into 5″ pieces then split lengthwise, smashed to expose more leaves
- 2 tsp sugar
- 1/2 cup coconut milk
- oil for frying
- 2-3 cups water
- 2-3 cups chicken broth
MARINADE
- 2 tsp onion powder
- 2 tsp salt
- 2 tbsp Vietnamese curry powder D&D Gold Product brand preferred
OPTIONAL FLAVOR ACCENTS
- 1 lemon sliced
- 1/4 tsp sambal / vinegary chile paste
Instructions
- Cut the chicken into large, 2-3 pieces if you are you are using large pieces.
- Sprinkle salt, onions powder, and curry powder to the chicken. Allow to marinate for 2-4 hours.
- Cut potatoes, onions as well as carrots in 1.5-2" pieces.
- Deep fry carrots and potatoes until lightly brown so that they keep their shape.
- After marinating, cook the your chicken all over in smaller portions in a pan with the skin side first. Use oil if using skinless.
- Remove the chicken from the pot, drain the fat and wash off any burnt residues in the pan.
- Incorporate oil into the pot and cook it on low and cook the onion until it becomes soft. Add garlic and cook until lightly brown.
- Return the chicken to the pot, along with bay leaves, lemongrass and sugar.
- Add 50 percent water and 50% chicken broth into the container until all ingredients are completely submerged.
- Place the flame on high until boiling. Then lower the heat to medium high to keep the flame at a simmer.
- After 5 minutes at a low boiling then taste the broth and adjust it with sugar, salt, or curry powder if you require.
- Add the carrots and potatoes as well as additional chicken broth and water to make sure they are covered (50/50 mix).
- Bring the flame back to high until it reaches a boil and then lower to a simmering low until the chicken has been fully cooked as well as the carrots and potatoes attain the desired level of doneness.
- Mix in the coconut milk. Mix and increase the heat until it reaches a point of boiling and then switch off the heating.
- Serve with bread and accent by a squeeze of lemon and sambal to add warmth.