Cà Ri Gà: Vietnamese Chicken Curry

Tender chicken pieces in a creamy coconut and lemongrass sauce. The curry should be vibrant yellow and the vegetables melt-in-your-mouth soft.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 827
• Protein: 41 g
• Carbs: 39 g
• Fat: 60 g

Ingredients

• 800 g Chicken leg ( cut into large chunks )
• 400 g Sweet potato ( large cubes )
• 200 g Carrot ( thick slices )
• 400 ml Coconut milk
• 2 piece lemongrass ( bruised )
• 1 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 2 tbsp Ground curry
• 2 tbsp fish sauce
• 1 tbsp Brown sugar
• 1 tsp Ginger ground
• 2 tbsp Peanut oil
• 500 ml Chicken broth

Instructions

1. Marinate the chicken

   Mix chicken pieces with curry powder, minced garlic, ginger, and fish sauce. Let it rest so the spices penetrate the meat.

2. Sear the meat

   In a pot with peanut oil, brown the chicken on all sides. The skin must be golden before removing the meat.

3. Sauté aromatics

   Sauté sliced onion and bruised lemongrass stalks. When the lemongrass scent fills the kitchen, add the chicken back in.

4. Simmer

   Pour in the stock and coconut milk. Add carrots and sweet potatoes. Simmer until the vegetables are tender when pierced with a knife.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The sauce will thicken; loosen it with a splash of water when reheating.