Cà Ri Gà Recipe (Vietnamese Chicken Curry)
Cà ri gà, or Vietnamese chicken curry, is a must-try delicacy for every Asian food lover. The dish is incredibly simple to make and will surprise you with its exquisite flavor.
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Servings: 10 servings
Calories: 547kcal
Equipment
- Pot
- Pan
- Ladle
- Spatula
- Knife
- Chopping Board
- Tongs
- Mini Chopper
- Measuring Spoon
- Sieve
Ingredients
Main Ingredients
- 1 kilogram chicken leg quarters (bone-in)
- 320 milliliters coconut milk
- 200 milliliters soy milk
- 250 milliliters water
- 2 carrots
- 4 potatoes
- 1 large sweet potato
- 1 onion
- 3 bay leaves
- Garlic, shallot, lemongrass
- Cooking oil
- Brown sugar
- Salt
For the marinade:
- 1 teaspoon cooking oil
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon minced lemongrass
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon ginger powder
For serving:
- 500 grams vermicelli noodles
- Bread
- Basil
- Spearmint
- Lemon
- Cowhorn pepper
Instructions
- Wash, peel, and cut the potatoes, sweet potato, and carrots into bite-sized pieces.Soak the sweet potato and potatoes in diluted salt water. Peel, wash, and cut the onion into bite-sized wedges.
- Mince the shallots and garlic using a mini vegetable chopper.
- Cut the lemongrass into small pieces, then mince with the mini chopper.Cut 2 stalks of lemongrass into pieces.
- Marinate the chicken using the listed ingredients for at least 45 to 60 minutes.
- Briefly fry the sweet potato and potatoes until both sides turn golden. Set aside.
- Saute the chicken until golden brown on all sides and set aside.
- Place your large pot on the stove. Add oil, minced garlic, bay leaves, sliced lemongrass, and a little curry powder. Stir well. Add the sauteed chicken to the pot. Mix half the amount of coconut milk with water. Pour this mixture into the pot and cook for 30 minutes.
- Add the carrots and cook for 10 minutes.
- Toss in the sweet potato and potatoes. Season with 1 tablespoon of salt.
- When the vegetables are cooked, mix the rest of the coconut milk with soy milk. Pour the mixture in and add 2 tablespoons of brown sugar. Add the onions, and cook for another 1 minute.
- Garnish the curry bowl with spearmint or basil. Serve with vermicelli noodles, bread, or rice. For extra flavor, mix chili salt with lime juice as a dip for the chicken.
Video
Notes
- If you like, you can make the dipping for the chicken with a little chili salt and lime juice.
- Coconut milk powder is a possible alternative to coconut milk.
- Try slightly frying some taro and adding them to your curry for extra flavor.
- If you want a thicker curry, add some tapioca starch or cornstarch.
- You can swap the soy milk for regular cow's milk or condensed milk. However, the flavor will be a bit different.
- Don't stew the curry for too long, and avoid over-stirring.
- Follow the instruction carefully and always stir in the coconut milk and water mixture before adding the coconut milk and soy milk.
Nutrition
Calories: 547kcal | Carbohydrates: 67g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 436mg | Potassium: 822mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5464IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 4mg