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Vietnamese Chicken Curry (Cà Ri Gà)

Ultimate Vietnamese Chicken Curry (Cà Ri Gà) for Cozy Nights

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A warm and flavorful Vietnamese Chicken Curry (Cà Ri Gà) that's perfect for chilly nights.
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Prep Time 30 minutes
Cook Time 1 hour
Marinating Time 4 hours
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vietnamese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 3.5 lbs Chicken Bone-in pieces for richer flavor or tofu for vegetarian alternative
  • 2.5 tbsp Yellow Curry Powder Feel free to experiment with different types
  • 2.5 tbsp Chicken Bouillon Powder Can be replaced with vegetable broth for vegetarian option
  • 2.5 tbsp Sugar Adjust according to taste
  • Salt Essential for enhancing taste
  • Vegetable Oil Necessary for frying; coconut oil can be used
  • 1 Shallots Use yellow onion as a substitute if unavailable
  • 3 Garlic Fresh recommended for best taste
  • 1 Ginger Opt for fresh over ground for maximum impact
  • 1 tbsp Fish Sauce Soy sauce can be used for vegetarian option
  • 3 Bay Leaves Remove before serving
  • 2 Paprika Optional for mild flavor and color
  • 2 tbsp Shaoxing Wine Dry sherry can substitute or omit if preferred
For the Vegetables
  • 2 Potatoes Use starchy potatoes for optimal texture
  • 0.5 lb Taro Sweet potatoes can be a substitute
  • 2 Carrots Cut into larger chunks
  • 3 Lemongrass Pound and bruise before adding
For the Broth
  • 35 oz Coconut Water Opt for low-sodium if necessary
  • 13.5 oz Coconut Milk Can replace with heavy cream for richness
  • 1 cup Whole Milk Can replace with coconut milk for dairy-free
For Garnish and Serving
  • French Baguette Perfect for dipping
  • Cilantro Fresh topping for flavor
  • Green Onion Fresh topping for visual appeal

Equipment

  • Food Processor
  • Large skillet
  • large pot
  • bowl

Method
 

Step-by-Step Instructions
  1. Start by adding shallots, garlic, and ginger to a food processor, pulsing them into a smooth paste.
  2. In a large bowl, combine the chicken pieces with reserved aromatics paste, salt, chicken bouillon powder, sugar, vegetable oil, paprika, and Shaoxing wine. Marinate in the fridge for 3-4 hours.
  3. Heat vegetable oil in a skillet, add diced potatoes, taro, and carrots, sauté until lightly browned and slightly tender, then set aside.
  4. In the same skillet, add marinated chicken pieces and cook until golden brown, about 8-10 minutes. Transfer chicken to a plate.
  5. In a pot, sauté bruised lemongrass and remaining aromatics paste until fragrant.
  6. Stir in yellow curry powder and bay leaves, cooking for an additional 1-2 minutes.
  7. Return chicken to the pot and pour in coconut water. Simmer for about 20 minutes.
  8. After 20 minutes, stir in whole milk, coconut milk, and lightly browned vegetables. Simmer for another 15 minutes.
  9. Serve in bowls, garnished with cilantro and green onions, with French baguette slices on the side.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 750mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Marinate chicken overnight for best flavor; use fresh aromatics for enhanced taste. Adjust spice levels according to preference.

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