A Delicious Traditional Vietnamese Chicken Curry Recipe Much Better Than at the Restaurant
Today we’re diving back into Vietnamese cuisine to create a traditional, family-style, and comforting curry. Unlike Indian curries, this curry is rather mild like Japanese curry (if you can’t handle spice, omit the Thai chilies) and quick to make. No simmering for hours, we get great flavors quite quickly that are guaranteed to warm you up this winter!
What is Cà Ri Gà?
Its name Cà Ri means stew/curry and Gà means chicken. Pretty straightforward, right? Vietnamese curry is thus a simple curry-based stewed dish. It has both Indian and French influences (see history section) and is pleasantly flavored with lemongrass and fish sauce.
Personally, I love Vietnamese curry:
It can be eaten with a baguette, vermicelli, or rice. It’s more liquid than thick, which makes it very convenient for dipping the baguette in or pouring over vermicelli and enjoying it like a noodle soup.
It’s also lighter than other curries: I don’t feel like I need a nap after eating it, and the smell generally doesn’t linger on me or my clothes if I eat it for lunch before going back to work and seeing people.
I love all other curries, but Japanese curry on fried tonkatsu pork is simply too heavy for lunchtime if you hope to stay productive for the rest of the day…
A bit of history
Vietnamese curry has its roots in the Indian subcontinent, thanks to historical ties with Pondicherry, a former French colony in India, and the intense spice trade during the colonial era.
The flow of Indian ingredients and populations, with nearly 6,000 people migrating from India to Vietnam, played a crucial role in introducing these flavors. Moreover, the Cham, a seafaring people oriented towards trade and closely linked to Indian culture, helped spread these spices in southern Vietnamese markets, as did the Khmer influence, another heir to the Indian culinary tradition.
These Indian origins, partly shaped by the French administration that moved populations and products between Saigon and Pondicherry, have thus permeated local cuisine. They are still evident today, particularly in the spice stalls run for generations by Indo-Vietnamese families at the Ben Thanh market.
Despite the departure of most Indians after independence, the Indian gastronomic heritage remained firmly anchored in southern Vietnam, making cà ri an emblematic dish of the region’s cultural and culinary mix.
The Main Ingredients of Cà Ri Gà
Chicken: traditionally, a whole chicken is cut up, but as you can see, I chose to simply buy each component separately
The fish sauce: brings a delicious salty and umami taste, use quality fish sauce like Squid or Phú Quốc
The lemongrass: essential for the authentic taste
Madras curry: you can find Vietnamese curry paste in Asian supermarkets, but Madras is also widely used and easier to find
The palm sugar: replace with cane sugar, but it brings a nice aftertaste
Authentic Cà Ri Gà – Vietnamese Chicken Curry
Matériel
Ingredients
- 2 Chicken thighs
- 2 Chicken drumsticks
- 2 chicken wings
- 2 Chicken breast halves
- 2 tablespoons of fish sauce
- 3 tablespoons of Madras curry paste
- 400 ml coconut milk unsweetened
- 720 ml of chicken broth
- 450 g of potatoes peeled, washed and cut into large pieces
- 3 medium carrots peeled and cut into 5-7 cm pieces
- 1 bunch of coriander leaves fresh
- Toasted baguettes
Aromatics
- 5 cloves garlic cut into thin strips
- 2 onions diced
- 2 red Thai chilies finely chopped
- 2 stems lemongrass
- 6 leaves of kaffir lime leaves fresh
Marinade
- 2 tablespoons neutral oil
- 2 tablespoons shallots chopped
- 2 tablespoons garlic chopped
- 1 tablespoon of ginger finely chopped
- 1 teaspoon black pepper
- 1 teaspoon palm sugar
- 1 tablespoon of fish sauce
- 2 tablespoons of Madras curry paste
Procédé
- In a large bowl, add the chicken pieces with the marinade ingredients.2 Chicken thighs, 2 Chicken drumsticks, 2 chicken wings, 2 Chicken breast halves, 2 tablespoons shallots, 2 tablespoons garlic, 1 tablespoon of ginger, 1 teaspoon black pepper, 1 teaspoon palm sugar, 1 tablespoon of fish sauce, 2 tablespoons of Madras curry paste, 2 tablespoons neutral oil
- Coat the chicken thoroughly and cover the bowl with plastic wrap. Place the chicken in the fridge and let it marinate for 6 to 8 hours.
- In a large heavy-bottomed pot (or a large wok), heat some oil over medium heat.
- Remove the large pieces of shallots, garlic, and ginger from the chicken to prevent them from burning.
- In small batches, lightly brown the chicken on both sides for about 5 to 6 minutes.
- Place the browned chicken on a large plate.
- Once all the chicken is browned, remove all but 1 tablespoon of fat from the pot.
- Add the diced onions and cook for 2 to 3 minutes until softened.2 onions
- Add the garlic and chilies, then sauté for 1 minute before incorporating the remaining curry paste.5 cloves garlic, 2 red Thai chilies, 3 tablespoons of Madras curry paste
- Cook for an additional 30 to 40 seconds to release the oils and flavors from the aromatics and spices.
- Pour in the coconut milk and chicken broth.720 ml of chicken broth, 400 ml coconut milk
- Using the back of a knife, crush the lemongrass stalks to release their oils, then add them to the pot.2 stems lemongrass
- Add the kaffir lime leaves and the remaining fish sauce to the pot.6 leaves of kaffir lime leaves, 2 tablespoons of fish sauce
- Place the potatoes and carrots in the pot, then add the chicken. The ingredients should be mostly submerged in the liquid. If not, compensate with water.450 g of potatoes, 3 medium carrots
- Bring the liquids to a boil, then reduce to low heat.
- Cook the curry, partially covered, over low heat for 50 to 60 minutes.
- Once finished, the chicken should be very tender and the sauce reduced by about half. Taste and adjust with additional fish sauce and black pepper if necessary.
- Garnish with fresh coriander leaves and serve hot with toasted baguettes.1 bunch of coriander leaves, Toasted baguettes
