Print

Cà Ri Gà (Vietnamese Chicken Curry)

Cà Ri Gà (Vietnamese Chicken Curry)
Print Recipe

Cà Ri Gà (Vietnamese Chicken Curry) is a warm and comforting dish featuring tender chicken simmered in a fragrant, flavorful curry sauce rich with coconut milk, mild spices, and a subtle sweetness. This quick and easy recipe brings authentic Vietnamese flavors to your kitchen, perfect for weeknight dinners or meal prep. With hearty vegetables like carrots and potatoes and garnished with fresh cilantro and green onions, this curry is a delicious and versatile dish that embodies cozy, exotic comfort food.

Ingredients

Scale

Protein

  • 1.5 lbs chicken thighs or drumsticks (bone-in for juiciness)

Spices and Aromatics

  • 2 tablespoons curry powder (Vietnamese or Southeast Asian blend)
  • 1 teaspoon turmeric powder
  • 3 shallots, sliced
  • 3 cloves garlic, minced

Vegetables

  • 2 medium carrots, peeled and chopped into bite-sized pieces
  • 2 medium potatoes, peeled and chopped into bite-sized pieces

Liquids and Seasonings

  • 1 can (13.5 oz) coconut milk
  • 1 cup water or chicken broth (optional, as needed)
  • 2 tablespoons fish sauce

Garnishes

  • Fresh cilantro, chopped
  • Green onions, sliced
  • Optional: sliced red chili peppers for heat

Instructions

  1. Prepare the Ingredients: Peel and chop the carrots and potatoes into bite-sized pieces. Slice the shallots and finely mince the garlic to release their flavors fully during cooking.
  2. Brown the Chicken: Heat a small amount of oil in a large pot over medium-high heat. Add chicken pieces and sear until golden brown on all sides. This seals in moisture and builds a rich flavor base.
  3. Sauté Aromatics and Spices: Remove chicken temporarily. In the same pot, add shallots and garlic, stirring until softened and fragrant. Add curry powder and turmeric powder, cooking briefly to toast the spices and deepen their aroma.
  4. Simmer the Curry: Return the chicken to the pot along with chopped carrots and potatoes. Pour in coconut milk and add a splash of water or chicken broth if the sauce seems too thick. Season with fish sauce and bring to a gentle simmer.
  5. Cook Until Tender: Let the curry simmer gently for 30 to 40 minutes, stirring occasionally, until the chicken is cooked through and vegetables are tender but still hold their shape.
  6. Final Taste and Serve: Adjust seasoning with extra fish sauce, salt, or a pinch of sugar if desired. Remove from heat and garnish with chopped cilantro and sliced green onions for a fresh finishing touch.

Notes

  • Choose dark meat like thighs or drumsticks for juicier, more flavorful chicken.
  • Simmer slowly and gently to allow flavors to meld perfectly.
  • Toast spices briefly to enhance their aroma before adding liquids.
  • Balance the flavors by adding fish sauce, a pinch of sugar, and fresh herbs.
  • Use real coconut milk for authentic creaminess; avoid substitutes.
  • Make it spicier by adding fresh chili, chili flakes, or chili paste as preferred.
  • Store leftovers in an airtight container in the fridge for up to 3 days; flavors deepen overnight.
  • Freeze cooled curry for up to 2 months; thaw in fridge before reheating gently.

Nutrition

Keywords: Vietnamese chicken curry, Cà Ri Gà, coconut milk curry, Vietnamese cuisine, chicken curry recipe, comforting dinner, meal prep curry, gluten-free curry

Find it online: https://marybaking.com/c-ri-g-vietnamese-chicken-curry/