What I love most about Cà Ri Gà (a.k.a. Vietnamese Chicken Curry) is how comforting and homey a bowl of it is. If you’ve never had Vietnamese curry before, it’s definitely different than what you’e used to.
Because I work often, I’m always down with dishes I can step away from and Cà Ri Gà is one of them. My favorite cut to use for this is chicken thighs or chicken drummies as they’re a super cheap cut of chicken. Here in SoCal this was between $5-$6 for chicken in this whole pot!
You’ll also need some coconut cream/milk, it doesn’t really matter the brand but here’s the one I used:
Don’t forget the bread! Ideally this is served with banh mi but I got rolls, you can also used baguettes for this one because it’s more accessible to everyone. Slightly toast the bread right before serving!
As always here’s the recipe!
My Easy Take on a Comforting Cà Ri Gà (Vietnamese Chicken Curry)
Course: Recipes4
servings30
minutes40
minutesIngredients
1 whole chicken (or 4-6 bone-in chicken thighs)
1 1/2 tbsp turmeric powder
2 tbsp fish sauce
1 tbsp sugar
1 tbsp minced garlic
1 tbsp minced shallots
1 tbsp chicken bouillon
1 tsp black pepper
2 tbsp vegetable oil
1 can (14 oz) coconut milk
4 cups chicken broth
2 large carrots (cut into large chunks)
2 sweet potato (cut into chunks)
2 tbsp lemongrass (minced)
1 French baguette or steamed rice (for serving)
Directions
- Marinate the Chicken:
In a large bowl, combine fish sauce, sugar, turmeric, and black pepper. Add the chicken pieces and mix well to coat. Let the chicken marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor). - Sear the Chicken:
Heat 2 tbsp of vegetable oil in a large pot over medium-high heat. Add onions and cook for 3-4 minutes. Add garlic for 30 seconds. Then add the marinated chicken pieces (skin side down, if using thighs) and sear until golden brown on all sides, about 3-5 minutes per side. - Add the Liquids:
Add the coconut milk and chicken broth. Bring to a simmer. - Add the Vegetables:
Once the curry starts to simmer, add the carrots and sweet potatoes. Cover the pot and let it simmer on low heat for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. - Adjust the Seasoning:
Taste the curry and adjust seasoning if needed by adding more fish sauce, sugar, or black pepper. Serve with crusty French baguette for dipping or over steamed rice.
Is it 10 cups of water or chicken broth? Or 5 cups of water and 5 cups of chicken broth?
Ideally 10 c chicken broth but if you don’t have chicken broth, water is fine as anlternative.