Cà Ri Gà
Vietnamese Chicken Curry
A fragrant and comforting Vietnamese chicken curry, characterized by its mild spice, creamy coconut milk, tender chicken, and hearty potatoes and carrots. This dish beautifully blends French, Indian, and Vietnamese culinary influences, making it a unique and satisfying meal.
🧂 Ingredients
- 1 kg Chicken(Bone-in, skin-on pieces like thighs and drumsticks work best for flavor and tenderness. Alternatively, use boneless, skinless thighs or breasts cut into large chunks.)
- 3 medium Potatoes(Yukon Gold or red potatoes are recommended for their creamy texture. Peel and cut into 1.5-inch chunks.)
- 2 medium Carrots(Peel and cut into 1-inch thick rounds or diagonal pieces.)
- 400 ml Coconut milk(Full-fat coconut milk will yield the creamiest result. Shake the can well before opening.)
- 3 tbsp Curry powder(Use a good quality Vietnamese or mild Indian curry powder. Adjust to your spice preference.)
- 3 cloves Garlic(Minced.)
- 1 inch piece Ginger(Fresh ginger, peeled and minced or grated.)
- 1 medium Onion(Chopped.)
- 2 tbsp Vegetable oil
- 200 ml Chicken broth(Low sodium is preferred.)
- 1 tbsp Fish sauce(Adds umami depth. Adjust to taste.)
- 1 tsp Sugar(To balance the flavors.)
- to taste Salt
- for garnish Fresh cilantro or basil(Chopped.)
- for serving Baguette(Crusty baguette is ideal for soaking up the delicious sauce.)
👨🍳 Instructions
- 1
Prepare the aromatics and vegetables. Peel and chop the potatoes into 1.5-inch chunks. Peel and cut the carrots into 1-inch thick pieces. Mince the garlic and ginger. Chop the onion.
⏱️ 10 minutes - 2
Sear the chicken. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat (around 190°C / 375°F). Pat the chicken pieces dry with paper towels and season lightly with salt. Add the chicken to the hot pot in batches, skin-side down if applicable, and sear until golden brown on all sides, about 3-4 minutes per side. Remove the chicken and set aside.
⏱️ 8 minutes - 3
Sauté the aromatics. Reduce the heat to medium (around 175°C / 350°F). Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes. Add the minced garlic and ginger, and cook for another minute until fragrant, being careful not to burn them.
⏱️ 6 minutes - 4
Bloom the curry powder. Add the curry powder to the pot with the aromatics. Stir constantly and cook for 1-2 minutes until fragrant. This step toasts the spices and deepens their flavor.
⏱️ 2 minutes - 5
Deglaze and add liquids. Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Add the coconut milk, fish sauce, and sugar. Stir well to combine.
⏱️ 2 minutes - 6
Add vegetables and chicken. Return the seared chicken pieces to the pot. Add the prepared potatoes and carrots. Stir everything to ensure the chicken and vegetables are mostly submerged in the liquid.
⏱️ 1 minute - 7
Simmer and cook. Bring the curry to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 30-40 minutes, or until the chicken is cooked through and tender, and the potatoes and carrots are easily pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 30-40 minutes - 8
Adjust seasoning and serve. Taste the curry and adjust seasoning with salt, fish sauce, or a pinch more sugar if needed. The sauce should be rich and slightly thickened. Ladle the Cà Ri Gà into bowls. Garnish generously with fresh cilantro or basil. Serve hot with crusty baguette for dipping into the flavorful sauce.
⏱️ 5 minutes
💡 Pro Tips
- ✓For a richer curry, use bone-in, skin-on chicken pieces. The skin renders fat and adds flavor.
- ✓The baguette is essential! It's meant to soak up the delicious, aromatic curry sauce.
- ✓This dish is a wonderful example of Vietnamese culinary fusion, drawing inspiration from French techniques and Indian spices.
- ✓If you prefer a thicker curry, you can simmer it uncovered for the last 10 minutes of cooking, or thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a spicier version, add a chopped red chili or a pinch of red pepper flakes along with the garlic and ginger.
- Substitute chicken with firm tofu or other proteins like beef or pork.
- Add other vegetables such as green beans, bell peppers, or sweet potatoes.
- For an extra layer of flavor, add a teaspoon of turmeric powder along with the curry powder.