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Cà Ri Gà (Vietnamese Chicken Curry)
1 h 10 minServes 4Nutri-Score C€€
C
1 h 10 min
1 h 10 minCà Ri Gà (Vietnamese Chicken Curry)
what you need
Ingredients
chicken drumsticksMeat900 g
salt (for the marinade)Spices5 g
sugar (for the marinade)Pantry12 g
black pepper (ground)Spices500 mg
yellow curry powderSpices8 g
neutral oilPantry60 ml
lemongrass (minced)Produce20 g
garlic (cloves, minced)Produce5 pieces
shallot (large, minced)Produce1 piece
waterOther720 ml- coconut milk (canned)Pantry400 ml
carrot (peeled and cut into ½-inch pieces)Produce1 piece
potato (peeled and cut slightly larger than the carrots)Produce1 piece- yellow onion (cut into wedges)Produce0.5 pieces
- salt (for the curry)Spices5 g
- fish saucePantry15 ml
- sugar (for the curry)Pantry12 g
per serving
Nutrition
374kcal
- Carbs
- 14 g
- Proteins
- 26 g
- Fat
- 24 g
what you’ll use
Tools
Stockpot
Mixing bowl
step by step
Method
- Step 1
Marinate the chicken
- Season the chicken drumsticks with the yellow curry powder, salt, sugar and black pepper.
- Mix well and let marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
- Step 2
Bloom the aromatics
- Heat the oil in a large pot over medium-high heat.
- Add the lemongrass, garlic and shallot and cook until fragrant.
- Step 3
Coat the chicken
- Add the marinated chicken and toss until every piece is coated with the aromatics and curry.
- Step 4
Simmer the chicken
- Pour in the water, cover and bring to a gentle simmer.
- Cook over medium-low heat until the chicken is tender.
- Step 5
Add the coconut milk and vegetables
- Add the coconut milk, potatoes, carrots and onion.
- Keep the lid slightly cracked and simmer until the vegetables are fork-tender.
- Step 6
Season and serve
- Finish with the salt, fish sauce and sugar, then taste and adjust the seasoning.
- Serve hot with steamed jasmine rice, rice noodles or a warm baguette.