Vietnamese Chicken Curry (Cà Ri Gà)
Cà Ri Gà is a Southern Vietnamese chicken curry made with bone-in chicken, sweet potatoes, lemongrass, curry powder, coconut milk, and aromatic spices.
This Vietnamese-style curry features tender chicken simmered in a golden coconut broth with a balanced sweet-savory flavor. Serve it with rice vermicelli, steamed rice, or baguette to enjoy the flavorful curry sauce.
PREP TIME
30 minutes
COOK TIME
1 hour
INGREDIENTS
31
Serves: 6
Ingredients
Chicken And Marinade
- 1000 grams1000 grams1000 grams Bone-In Chicken Thighs - Bachman Family Farms
- 0.5 tsp0.5 tsp0.5 tsp Umami Seasoning - Trader Joe's
- 1 tsp1 tsp1 tsp Salt
- 2 tsp2 tsp2 tsp Cane Sugar
- 3 tsp3 tsp3 tsp Curry Powder
- 1 Tbsp1 Tbsp1 Tbsp Chili Garlic Sauce
- 1 Tbsp1 Tbsp1 Tbsp Garlic
- 1 Tbsp1 Tbsp1 Tbsp Onion
- 4 Tbsp4 Tbsp4 Tbsp Milk
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Fish Sauce
Curry Broth And Aromatics
- 4 Tbsp4 Tbsp4 Tbsp Annatto oil
- 222 Lemongrass
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Garlic
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Shallot
- 6 Tbsp6 Tbsp6 Tbsp Curry Powder
- 4 cups4 cups4 cups Water
Root Vegetables
- 1.3 lb1.3 lb1.3 lb Sweet Potato
Coconut Cream Finish
- 2 Tbsp2 Tbsp2 Tbsp Sweetened Condensed Milk
- 0.5 cup0.5 cup0.5 cup Coconut Milk
- 1 Tbsp1 Tbsp1 Tbsp Coconut Cream Concentrate
- 0.5 pieces0.5 pieces0.5 pieces Onion
- 0.166 tsp0.166 tsp0.166 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Umami Seasoning - Trader Joe's
Serving Ingredients
- 111 Rice Noodles
- 111 Baguette
- 1 cup1 cup1 cup Thai Basil
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pat chicken dry and cut into uniform bite-size pieces.
- Combine chicken with MSG, salt, sugar, seasoning powder, curry oil, chili paste, garlic-onion juice, fresh milk, and fish sauce. Marinate for at least 30 minutes.
- Peel and cut sweet potatoes into chunks. Keep them in lightly salted water until ready to cook.
- Heat cooking oil and sauté bruised lemongrass until fragrant.
- Add minced garlic and shallot, then add curry leaves and cook until aromatic.
- Add curry powder and stir for 30–60 seconds to release the spice aroma and deepen the color.
- Add marinated chicken and stir-fry for about 5 minutes until the chicken surface becomes firm and coated with curry oil.
- Add water and remaining marinade. Bring to a boil, then reduce heat and simmer for 15–20 minutes until chicken is tender.
- Fry sweet potato chunks briefly until the outside becomes firm, then drain.
- Add sweet potatoes into the curry and simmer until tender while keeping their shape.
- Mix condensed milk, coconut milk, and coconut cream powder, then stir gently into the curry.
- Add onion wedges, salt, and MSG. Adjust seasoning and finish with fresh curry leaves before serving.
Notes
Marinate chicken before cooking to allow the curry flavor to penetrate the meat. Keep coconut milk and coconut cream for the finishing stage to maintain a smooth texture. Fry sweet potatoes briefly before adding them to prevent them from breaking apart. Vietnamese chicken curry is traditionally served with rice vermicelli, steamed rice, or baguette. Store curry separately from noodles or bread to maintain texture.
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About This Recipe
Show nutritional information
Egg Free Entrées Meat Nut Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 933 |
| Fat: | 44 g |
| Carbohydrates: | 47 g |
| Protein: | 32 g |
| Cholesterol: | 166 g |
| Sodium: | 849 mg |
| Fiber: | 10 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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