Vietnamese Chicken Curry (Cà Ri Gà)
Traditionally, Cà Ri Gà is served with a warm, crusty bánh mì to mop up the curry or spooned over jasmine rice. In southern Vietnam, it’s also enjoyed with rice noodles for a lighter twist.
Ingredients
Chicken marinade
- 1 tbsp ground turmeric
- 1 tbsp curry powder
- 1 tbsp lemongrass, minced
- t tbsp shallots, diced
- 4 chicken thighs, boneless and skinless
- drizzle of oil to help spices stick
The curry
- 1 litre chicken stock
- 400g coconut milk
- 1 white onion, thinly sliced
- 2 white potatoes, cut into bite sized pieces
- 2 carrots, cut into bite sized pieces
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1/2 tsp msg
Garnish
- Bread roll / baguette
- Spring onion or coriander
- Lime
Instructions
- Toss chicken with marinade ingredients. Let sit 1–4 hours or overnight (maximum flavour!).
- In a pot, heat oil. Sauté onions, then add chicken to brown slightly.
- Pour in coconut milk & broth. Bring to a boil.
- Add potatoes and carrots. Simmer 25–30 mins until tender. Adjust seasoning and serve hot with rice, noodles, or crusty bread!