Recipe: Vietnamese Chicken Curry – Cà ri gà

Cà ri gà - Vietnamese Chicken Curry Recipe

By Helen Le Published: October 9, 2013

  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 1 hr 50 mins

  • Yield: 4 - 6 Servings

Lemongrass, various kinds of potatoes and coconut milk are what make Vietnamese Chicken Curry different from other kinds. Enjoy!

  • Combine chicken with salt, sugar, chicken stock and curry powder. Let marinate for at least 30 minutes or overnight in the refrigerator.
  • Peel potato, sweet potato and taro, and cut into pieces (1x2in). Soak in slightly salted water to avoid blackening. Then drain and remove excess water with kitchen towel.
  • Deep-fry the potato and taro cubes on high heat to get the outside golden-brown. This is to keep them stay in their shape rather than break and become mushy in the curry later.
  • In a large pan/wok, add 1 tbsp cooking oil and saute the minced garlic, shallot and ginger for 1 minute or until fragrant. Add the marinated chicken and stir well. Cook on high heat to sear the chicken chunks on all sides.
  • Then transfer to a large pot. To the pot also add the lemongrass, coconut milk and water. Bring to a boil and skim off the foam. Season to your taste with salt and chicken stock. Cook on medium low for 30-45 minutes, or until the potatoes are soft and the chicken is tender.
  • Transfer to a serving soup plate. Garnish with corriander. Serve with baguettes or hot steamed rice.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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2 comments on “Recipe: Vietnamese Chicken Curry – Cà ri gà

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