Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry, or Cà Ri Gà has a rich broth lightly flavored with coconut milk. Use a crusty, fluffy loaf of bread to sop up the flavorful stew.

Course Main Course, Soup

Cuisine Asian, Vietnamese

Keyword Chicken, Curry

Prep Time 30

Cook Time 1 30

Marinating Time 1

Total Time 3

Servings bowls

Calories 365kcal

Author Suzanne Nuyen

Equipment

cleaver

Ingredients

1 whole chicken, about 3 lbs
½ lb red potatoes
½ lb carrots
4 tablespoon fish sauce
1 shallot, minced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
¼ cup minced lemongrass
3 tablespoon curry powder, divided
2 teaspoon chili flakes (optional)
water
13 ½ oz coconut milk, divided
1 tablespoon neutral oil

Instructions

Cut the chicken into its separate parts: Thighs, legs, wings and breasts. Cut the individual parts into large chunks.
After marinating, sear the chicken in small batches on medium-high heat until lightly browned.
Return all of the chicken to the pot and fill it with water until fully submerged. Bring the pot to a boil on high heat, then reduce the heat to maintain a gentle simmer.
While the chicken cooks, peel the potatoes and carrots and cut them into chunks similar to the size of the chicken.
Deep fry the potato and carrot chunks until lightly browned. This is optional but will help the vegetables hold their shape
Once the chicken is almost cooked to your desired tenderness (I prefer tender, fall-off-the-bone chicken), add the fried carrots and potatoes.
Add more water to cover the ingredients if needed. Bring the heat up to boil, then lower it again to maintain a low boil.
Once the potatoes and carrots have reached their desired doneness, add the coconut milk. Bring the heat up until the pot boils, then turn off the heat.
Heat a few tablespoons of oil in a small pan. Add more curry powder and chile flakes to the oil and toast on medium-low heat until fragrant.
Pour the curry oil over the pot of curry to give it color.
Serve with Vietnamese baguettes, sliced French bread or rice.

Notes

Note: Nutrition facts are estimated based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition