Authentic Cà Ri Gà - Vietnamese Chicken Curry
A Delicious Traditional Vietnamese Chicken Curry Recipe Much Better Than at the Restaurant
Print Recipe
Pinner la recette
Servings: 4 people
Calories: 736kcal
Equipment
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
Notes
Make sure that initially, all ingredients remain submerged. Compensate with water if needed
If you can't handle spicy food, don't use Thai chilies as they are very hot
Nutrition
Calories: 736kcal | Féculents: 35g | Protein: 44g | Fat: 48g | Saturated Fat: 25g | Cholesterol: 178mg | Sodium: 968mg | Potassium: 1472mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8053IU | Vitamin C: 32mg | Calcium: 90mg | Iron: 6mg
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