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Thursday, November 3, 2011

Vietnamese Chicken Curry (Cà Ri Gà)

Ingredients & Cooking Directions for Cà Ri Gà - Vietnamese Chicken Curry

Servings: 4-5

Step 1: Marinate chicken

2 pounds chicken breasts (cut into chunks)
1 tablespoon olive oil
1 ½ tablespoons curry powder
1 tablespoon minced ginger
1 tablespoon minced garlic
3 tablespoons minced lemongrass
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
2 tablespoons fish sauce

In a bowl, add all the ingredients in this step to the chicken and mix well. Once the chicken is coated with the marinade, cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for 15-30 minutes if you are pressed for time or marinate the chicken in the refrigerator overnight for better results.

Step 2: Fry the potatoes

2 tablespoons cooking oil
1 cup peeled and cubed russet potatoes

Turn your stove on high heat, pour in the oil and add the cubed potatoes. Fry the potatoes for 5-7 minutes tossing them around the pan to cook them on all sides until they turn crispy golden brown. Then turn off the heat and set the potatoes aside.

Step 3: Sauté the chicken

2 tablespoons cooking oil
1/3 cup chopped yellow onions

Turn your stove on medium high heat and pour the oil into a medium size pot. When the oil gets hot, add in the onions and stir it around the pot until fragrant. Then add the marinated chicken to the pot and cook it for 5-7 minutes or until fully cooked.

Step 4: Cook the curry

1 ½ cups coconut cream
2 cups water
½ cup chopped carrots


Once the chicken is fully cooked, pour in the water and scrape the drippings from the bottom of the pot. Then add the coconut cream, carrots and fried potatoes into the pot and cover it with a lid. When the curry comes to a boil, turn the heat down to medium and allow the curry to simmer for about another 12 minutes or until the carrots and chicken are tender and the broth has thickened up a little bit. You can serve this dish with toasted French bread or steamed white rice.

2 comments:

  1. Thanks for posting this recipe. It's my new favourite. I've had it three times already!

    ReplyDelete
  2. Your recipe calls for "1 ½ tablespoons curry powder"... what type of curry powder? Looks awesome! Thanks.

    ReplyDelete