Cà Ri Gà: Vietnamese Chicken Curry
65 min
total
4
people
829
calories per serving
Ingredients
4 people
- 800 gChicken leg (cut into large chunks)
- 400 gSweet potato (large cubes)
- 200 gCarrot (thick slices)
- 400 mlCoconut milk
- 2 pclemongrass (bruised)
- 1 pcOnion (sliced)
- 3 pcGarlic (minced)
- 2 tbspGround curry
- 2 tbspfish sauce
- 1 tbspBrown sugar
- 1 tspGinger ground
- 2 tbspPeanut oil
- 500 mlChicken broth
Method
Tender chicken pieces in a creamy coconut and lemongrass sauce. The curry should be vibrant yellow and the vegetables melt-in-your-mouth soft.
- 1
Mix chicken pieces with curry powder, minced garlic, ginger, and fish sauce. Let it rest so the spices penetrate the meat.
- 2
In a pot with peanut oil, brown the chicken on all sides. The skin must be golden before removing the meat.
- 3
Sauté sliced onion and bruised lemongrass stalks. When the lemongrass scent fills the kitchen, add the chicken back in.
- 4
Pour in the stock and coconut milk. Add carrots and sweet potatoes. Simmer until the vegetables are tender when pierced with a knife.
Frequently asked questions
How do you get this dish right?
- Brown the sweet potatoes in a pan before adding them to the sauce so they hold their shape.
- Serve with a fresh baguette to soak up the sauce, a lasting colonial tradition in Vietnam.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will thicken; loosen it with a splash of water when reheating.
4.9
7 reviews
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