Vietnamese Coconut Chicken Curry (Cà Ri Gà)
A warm and delicious bowl of tender chicken and potatoes stewed in a rich and creamy yellow coconut curry broth. Enjoy this three ways: ladled over steamed rice, rice noodles, or serve on the side with a toasty baguette to soak up that bold and amazing taste.
- 2 lbs chicken (chicken thighs preferred; cut into bite-sized pieces)
- 1 teaspoon salt
- 2 teaspoons chicken bouillon powder
- 1 tablespoon granulated sugar
- ¼ teaspoon ground black pepper
- 1 tablespoon madras yellow curry powder
- ¼ cup vegetable oil
- 2 tablespoons minced lemongrass
- 5 garlic cloves (mince)
- 1 large shallot (mince)
- 5 lime/lemon/bay leaves (optional)
- 3 cups water
- 13.5 oz coconut milk
- 1 carrot (peel, cut into ½-inch coins)
- 1 potato (peel, cut twice the size of carrots)
- ½ yellow onion (slice into wedges)
- 1 teaspoon salt
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- Cilantro
- Green onions
- Lemon/limes leaves
- Marinate chicken with salt, stock powder, sugar, black pepper, and yellow curry powder for at least 15 minutes. For larger cuts of chicken or drumsticks, marinate at least 2 hours or overnight in the fridge for best results.
- In a medium skillet or wok with lid, add vegetable oil and heat on medium-high. Add lemongrass, garlic, shallots, and lime/lemon/bay leaves. Sauté for 1-2 minutes until fragrant.
- Toss marinated chicken in the aromatic mixture until evenly coated. Add water. Cover with a lid and simmer on medium-low for 30 minutes. Stir chicken occasionally in the liquid as needed for even cooking. For larger cuts of chickens, cook for an additional 15 minutes.
- Add coconut milk, potatoes, carrots, and onions. Continue to cover the skillet/wok with a lid but leave a small opening to prevent the coconut milk from boiling over. Simmer on medium-low for 10 minutes or until potatoes and carrots are fork-tender. Remove lemon leaves and discard.
- Add salt, fish sauce, and sugar. Garnish with thinly sliced cilantro, green onions, or lemon/limes leaves. Serve over a bowl of steamed rice, rice noodles, or on the side of a warm baguette to soak up that amazing flavor.
For larger cuts of chicken or drumsticks, marinate at least 2 hours or overnight in the fridge for best results. In a medium skillet or wok with lid, add vegetable oil and heat on medium-high. Add lemongrass, garlic, shallots, and lime/lemon/bay leaves.
Toss marinated chicken in the aromatic mixture until evenly coated. Cover with a lid and simmer on medium-low for 30 minutes.
Stir chicken occasionally in the liquid as needed for even cookery. For larger cuts of chickens, cook for an additional 15 minutes.
Add coconut milk, potatoes, carrots, and onions. Continue to cover the skillet/wok with a lid but leave a small debut to prevent the coconut milk from boiling over.
Simmer on medium-low for 10 minutes or until potatoes and carrots are fork-tender. Garnish with thinly sliced cilantro, green onions, or lemon/limes leaves.
Serve over a bowl of steamed rice, rice noodles, or on the side of a warm baguette to soak up that amazing taste.
