Cà Ri Gà (Vietnamese Coconut Chicken Curry)
Local name: Cà ri gà
In short: Chicken, sweet potato and carrot simmered in a mild coconut and lemongrass curry, served with a crusty baguette or rice noodles to soak up the sauce. It takes about 1 h 25 min in total and makes 5 servings.
- Prep
- 25 min
- Cook
- 1 h
- Resting
- 30 min
- Total
- 1 h 25 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 530 kcal
Vietnamese cà ri gà is milder and sweeter than most Indian or Thai curries, with a soft coconut milk gravy, lemongrass and chunks of sweet potato that melt into the sauce. It is a southern family dish for weekends and parties, eaten with a crusty baguette for dunking or with rice noodles or steamed rice. Fish sauce and lemongrass make a simple curry powder base taste distinctly Vietnamese.
Instructions
- Toss the chicken with 1 tablespoon of the curry powder, 1 tablespoon of the fish sauce, half the garlic, 1 teaspoon of the sugar and the salt. Marinate for 30 minutes.
- Heat the oil in a heavy pot over medium heat. Cook the shallots, ginger, lemongrass and remaining garlic for 2 minutes, then stir in the remaining curry powder for 30 seconds.
- Add the chicken and brown it for 5 to 6 minutes, turning the pieces once or twice.
- Pour in the coconut milk and water and add the bay leaves. Bring to a gentle simmer, partly cover and cook for 20 minutes.
- Add the sweet potatoes and carrots. Simmer for 25 minutes, until the vegetables are tender and the chicken is at least 74°C (165°F) inside.
- Season with the remaining fish sauce and sugar and simmer uncovered for 5 minutes, until the sauce thickens slightly. Fish out the lemongrass and bay leaves.
- Scatter with cilantro and serve with baguette for dunking, rice noodles or steamed rice.
Tips
- Bone-in dark meat keeps the sauce rich and stays tender. With boneless thighs, shorten the total simmering time to about 25 minutes.
- Let some sweet potato edges break down, since they thicken the gravy. For a lighter sauce, use 300 ml of coconut milk and a little more water.
Questions and answers
What curry powder works best?
A mild yellow curry powder. Hot blends overpower the lemongrass, so add fresh chili at the table instead.
How do you eat Vietnamese chicken curry?
Spoon it over steamed rice, serve it with rice vermicelli, or dip pieces of baguette into the sauce. A squeeze of lime and some fresh herbs finish it nicely.
Can I make cà ri gà ahead or freeze it?
Yes. It keeps for 4 days in the fridge and tastes better after a night. Freeze for up to 2 months, though the sweet potato softens a little after thawing.
How long does it take to make Cà Ri Gà (Vietnamese Coconut Chicken Curry)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Cà Ri Gà (Vietnamese Coconut Chicken Curry)?
About 530 kcal per serving, with 28 g of protein, 32 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 530 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 32 g |
| Fat | 32 g |
| Fiber | 6 g |
| Sugar | 14 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
