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Cà Ri Gá (Chicken Curry)
Cà Ri Gá (Chicken Curry) is a traditional Vietnamese recipe for a classic curry of chicken pieces and vegetables in a coconut milk base with chillies and curry powder that's typically served with French bread. The full recipe is presented here and I hope you enjoy this classic Vietnamese version of: Chicken Curry (Cà Ri Gá).
prep time
15 minutes
cook time
70 minutes
Total Time:
85 minutes
Serves:
4–6
Rating: 
Tags : CurrySpice RecipesChicken RecipesVegetable RecipesVietnam Recipes
This is the curry that the Vietnamese typically cook at home.
Ingredients:
2 stalks of lemongrass, hard ends and outer layers removed
1kg (2 ½ lbs) bone-in chicken thighs (leave the skin on)
1 medium onion, diced
1 garlic clove, minced
400g (14 oz) tin of coconut milk
500ml (2 cups) chicken stock
2 carrots, scraped and cubed
2 potatoes, peeled and cubed
1 1/2 tbsp fish sauce
1 tbsp palm sugar (or brown sugar)
1 1/2 tbsp
curry powder (
Bột Cary [Vietnamese curry powder] would be ideal)
2 tsp dried chilli flakes, or dried Birds' eye chillies, pounded in a mortar
1 kaffir lime leaf
coriander leaves (or Thai basil leaves), to garnish
Method:
Bruise the thick white end of the lemongrass then slice them as thinly as you can before mincing.
Place a wok over high heat, when hot, add the oil and heat until smoking. Now add the chicken pieces, skin side down and fry for about 3 minutes, or until golden brown then turn over and cook on the other side for about 2 minutes. Remove with tongs and set aside.
Reduce the heat to medium, add the onions and fry for 1 minute then add the garlic and fry for 1 minute more, or until the onions are translucent. Return the chicken to the pan then pour in the coconut milk and chicken stock. Add the lemongrass, fish sauce, sugar, curry powder, chillies and the kaffir lime leaf. Stir to combine then bring the mixture to a boil.
Reduce to a simmer, add the carrots and potatoes and cook, uncovered for 30 minutes, or until the vegetables are tender and the volume of liquid has reduced by half.
Turn the curry into a warmed serving dish, garnish with the coriander leaves or Thai basil leaves and serve with a warm baguette (French bread) [which is the traditional Vietnamese home method] or with steamed rice.
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