This Has To Be One Of My Favourite Curries
Vietnamese Chicken Curry | Cà Ri Gà
Chicken & Seasoning -
2 tsp (10ml) - Vegetable Oil
1kg (2.2lbs) - Chicken Thigh or Drumsticks
2 tsp (8g) - Onion Powder or Chicken Bouillon Powder
2 Tbsp - Vietnamese Curry Powder
Vegetables & Sauce -
2 Tbsp (40ml) - Vegetable Oil
500g (1.1lb) - Potatoes, Quartered
2-3 - Carrots, Chopped
1 - Brown (Yellow) Onion, Sliced
6 - Garlic Cloves, Grated
3 - Stalks Lemongrass, Bruised
4 - Bay Leaves
4 - Lime Leaves
2 tsp (8g) - Sugar
3 Cups (750ml)- Chicken Stock
1 Cup (250ml) - Water
1 Tbsp (20ml) - Fish Sauce
1 Can (400ml) - Coconut Milk
2 tsp (10g) - Sambal Oelek (Optional)
Seasoning To Taste
Chilli
Coriander (Cilantro)
Baguette
Place the chicken into a bowl and add the vegetable oil, onion powder or chicken bouillon powder, curry powder, salt and pepper. Mix to combine and set aside.
Add 1 tbsp (20ml) vegetable oil to a large pot over medium-high heat. Fry the potatoes and carrots for 2-3 minutes or until lightly golden. Remove and set aside. They won’t be cooked.
Add the chicken and sear for 3-4 minutes on each side or until golden. Remove and set aside.
Reduce the heat to medium, add the remaining oil, and fry the onions for 5 minutes, stirring regularly. Add the garlic and bruised lemongrass and cook for 1 minute.
Add the chicken back to the pot with bay leaves, lime leaves, sugar (optional), chicken stock, water, fish sauce, salt, and pepper. Mix and combine and bring to a boil. Reduce heat to low and simmer for 10 minutes. Check seasoning and adjust flavours with additional sugar, curry powder, salt, and pepper if needed to taste.
Add the potatoes and carrots, mixing to combine and ensuring everything is covered in liquid. Bring the curry back to a boil, reduce heat to low, and cook for 15 minutes or until the potatoes are fork-tender.
Add coconut milk and sambal oelek (if desired for extra heat), mix to combine and check seasoning. Bring back to a simmer and cook for 5 minutes. Remove from heat. Dig in.
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