Vietnamese Chicken Curry (Cà Ri Gà) is a flavorful and aromatic dish that blends the best of Vietnamese and Indian cuisines. The curry is mild but rich, made with a fragrant mix of lemongrass, curry powder, coconut milk, and tender chicken pieces. It’s traditionally served with crusty French bread, rice, or noodles, making it a versatile meal that’s perfect for any occasion. The inclusion of vegetables like sweet potatoes, carrots, and onions makes this curry wholesome and hearty, offering a perfect balance of spices and sweetness.
Ingredients:
- 1 ½ lbs chicken thighs or drumsticks
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 stalk lemongrass, cut into 2-inch pieces and bruised
- 2 tbsp curry powder (Vietnamese or mild)
- 1 tbsp fish sauce
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 2 medium sweet potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 bay leaf
- 1 tsp sugar
- Salt and pepper to taste
- Fresh cilantro and Thai basil, for garnish
- Lime wedges, for serving
- French bread or steamed rice, for serving
Instructions:
- Prepare the Chicken: Season the chicken with salt and pepper. Heat vegetable oil in a large pot over medium heat. Brown the chicken pieces on all sides until lightly golden. Remove and set aside.
- Cook the Aromatics: In the same pot, add the sliced onion and garlic. Sauté for about 3-4 minutes until softened. Add the lemongrass and curry powder, stirring well to coat the onions and release the fragrance.
- Simmer the Curry: Return the browned chicken to the pot. Add fish sauce, coconut milk, chicken broth, bay leaf, and sugar. Stir well, ensuring the chicken is fully submerged in the liquid. Bring to a simmer, then cover and cook for 15 minutes.
- Add Vegetables: Add the sweet potatoes and carrots to the pot. Continue simmering for another 20-25 minutes, or until the vegetables are tender and the chicken is fully cooked.
- Adjust Seasoning: Taste and adjust the seasoning with additional salt, pepper, or fish sauce if needed.
- Serve: Remove the lemongrass stalks and bay leaf. Garnish the curry with fresh cilantro and Thai basil. Serve hot with crusty French bread, steamed rice, or noodles. Add a squeeze of lime juice for an extra burst of flavor.
Enjoy your comforting and aromatic Vietnamese Chicken Curry!
