Main
Vietnamese Chicken Curry (Cà Ri Gà)
50 minServes 4Nutri-Score C€€
C
50 min
50 minVietnamese Chicken Curry (Cà Ri Gà)
what you need
Ingredients
chicken thighs (bone-in, skin-on)Meat800 g
carrots (cut into chunks)Produce2 pieces
potatoes (cut into chunks)Produce3 pieces
garlic (minced, divided)Produce5 pieces
shallots (minced)Produce2 pieces
ginger (grated)Produce15 g
lemongrass (bruised, cut into segments)Produce2 pieces
curry powder (divided)Spices3 g
bay seasoningSpices3 g
annatto oil (divided)Pantry45 ml- chicken stockPantry700 ml
- vegetable oil (for frying)Pantry30 ml
per serving
Nutrition
358kcal
- Carbs
- 15 g
- Proteins
- 24 g
- Fat
- 23 g
what you’ll use
Tools
Frying pan
Mixing bowl
Stockpot
step by step
Method
- Step 1
Prepare the vegetables and aromatics
- Cut the carrots and potatoes into chunks.
- Mince the garlic and shallots and grate the ginger.
- Step 2
Marinate the chicken
- In a bowl, combine the chicken thighs with minced garlic, minced shallots, ginger, curry powder, bay seasoning and annatto oil.
- Massage the seasoning into the chicken until well coated.
- Step 3
Fry the vegetables
- Heat oil in a pan and fry the carrots until slightly softened, then set aside.
- Fry the potatoes the same way and set aside.
- Step 4
Build the curry base
- In a pot, sauté the remaining garlic, lemongrass, more annatto oil and curry powder.
- Add the marinated chicken and let it sear on the skin side until nicely colored.
- Step 5
Simmer the curry
- Pour in the chicken stock and add the fried carrots and potatoes.
- Simmer uncovered, then cover and simmer again until the chicken and vegetables are tender.
- Step 6
Finish and serve
- Taste and adjust the seasoning.
- Serve with rice, vermicelli or bread.
most cooked first