Vietnamese Chicken Curry Recipe (Cà Ri Gà)

Method14 steps · about 3 hr

1. 1

   Step 1: Cut 2 lb chicken into large 2-3" chunks if using large pieces. Or leaving uncut drumsticks, wings, thighs is fine too.

   Uses 2 lb chicken (any cut, chopped into large 2-3" pieces)

2. 2

   Step 2: Mix the 2 tbsp Vietnamese curry powder, 2 tsp onion powder & 2 tsp salt in a small bowl. Then in a larger mixing bowl toss to evenly coat chicken. Marinate for 2-4 hours in the refrigerator.

   Marinate curry chicken refrigerated · 120 minUses 2 tbsp Vietnamese curry powder · 2 tsp onion powder · 2 tsp salt · two pounds chicken cut into even pieces, or chosen intact smaller bone-in cuts

   
3. 3

   Step 3: Cut 1 lb potatoes, 1 lb carrots and 1 medium-sized onion into 1.5-2" chunks.

   Uses 1 lb potatoes · 1 lb carrots · 1 onion

   
4. 4

   Step 4: Partly cook the cut potatoes and carrots using ONE method. Deep-fry in neutral oil until lightly browned, OR lightly coat in oil and air-fry at 400°F (205°C) about 13 minutes. Stop while they are still slightly firm, before fully cooked; they will finish in the curry.

   Air-fry vegetables only if choosing that route · 13 minUses neutral oil for chosen deep-fry or air-fry vegetable route · one pound each of potatoes and carrots cut into large chunks, onion reserved for sauté

   
5. 5

   Step 5: Lightly brown the marinated chicken using ONE method: pan-sear in neutral oil over medium-high heat in small batches, OR broil on a baking sheet, turning often. Do not fully cook it yet. Remove burned curry residue from the pot and reserve the browned chicken while cooking the aromatics.

   Uses a little neutral oil for pan-browning route, omit for broiling route · chicken chilled two to four hours with curry powder, onion powder and salt

   
6. 6

   Step 6: Remove any burned residue from the chicken pot, or use a clean pot. Heat some neutral oil and lightly brown the reserved cut onion and smashed lemongrass (2 stalk) 5–10 minutes. Add chopped garlic (4 cloves), red curry paste (2 tsp) and paprika (1/2 tsp), then cook about 3 minutes until fragrant and lightly browned. Add only a small splash of water if the paste is too thick to fry, and adjust oil and heat so the aromatics do not burn.

   Uses neutral oil for aromatic sauté · 2 stalk lemongrass · 4 cloves chopped garlic · 2 tsp red curry paste (I use Mae Ploy brand, others ok too) · 1/2 tsp paprika · small splash water only if curry paste needs thinning · one medium onion cut into chunks, reserved separately from root vegetables

   
7. 7

   Step 7: Return the lightly browned chicken to the pot of sautéed aromatics. Add the three bay leaves, 2 tsp sugar and 1 tsp chicken bouillon or MSG.

   Uses 3 bay leaves · 2 tsp sugar · 1 tsp chicken bouillon (or MSG) · marinated chicken browned but not fully cooked, reserved while aromatics sauté · onion, lemongrass, garlic, curry paste and paprika lightly browned

   
8. 8

   Step 8: Add equal volumes of water (2–3 cup) and chicken broth (2–3 cup), starting with 2 cups of each and using up to 3 cups of each as needed. Keep liquid about ½ inch below the ingredients rather than fully submerging everything.

   Uses 2–3 cup water · 2–3 cup chicken broth · browned chicken returned to aromatic pot with bay, sugar and bouillon

   
9. 9

   Step 9: Cover with a lid, and turn the heat to high until boiling, then reduce to medium-high heat to maintain a low boil.

   Uses chicken/aromatics with equal volumes water and broth just below ingredient level

   
10. 10

    Step 10: After 5 minutes at a low boil, taste the broth and add extra salt (to taste), sugar (to taste), curry powder or curry paste only as needed.

    Low Boil Broth · 5 minUses extra salt to taste after broth first simmers · extra sugar only to taste · extra curry powder only to taste · extra curry paste only to taste · covered curry brought to controlled low boil

11. 11

    Step 11: Add the par-cooked potatoes and carrots. If needed, add extra water and chicken broth in equal volumes to maintain similar liquid coverage.

    Uses extra water only to maintain liquid level after vegetables; same volume as extra broth · extra chicken broth only to maintain liquid level; same volume as extra water · one pound each root vegetables browned and partly cooked by chosen fry route · curry tasted after five-minute low boil and adjusted only if needed

    
12. 12

    Step 12: Return the heat to high until the pot hits a boil, then reduce to a low simmer until the chicken is fully cooked (165°F), and the potatoes and carrots reach desired doneness.

    Uses par-cooked roots added, liquid level adjusted with equal extra water/broth if needed

13. 13

    Step 13: Stir in ½ cup coconut cream, bring back to a boil, then turn off the heat. Remove the whole bay leaves and woody lemongrass before serving.

    Uses 0.5 cup coconut cream · chicken reaches 165°F and roots tender before cream added

    
14. 14

    Step 14: Serve the finished curry with bread OR cooked rice if desired. Add a squeeze of lemon (1) and a little sambal for optional extra heat.

    Uses 1 lemon (sliced) · 0.25 tsp sambal chile paste · bread for serving, as alternative to cooked rice · cooked rice for serving, as alternative to bread · coconutcream stirred in, curry returned to boil and heat turned off