Vietnamese Chicken Curry (Ca Ri Ga)
This Vietnamese Chicken Curry is a fragrant and delicious home-style dish. It can be made with just about any cut of chicken and is loaded with healthy root vegetables. The curry is flavoured with classic south-east Asian ingredients like kaffir lime leaves, lemongrass, zesty lime juice and fresh coriander.
Servings 5 People
Calories 1023kcal
Equipment
- 3 L + / 4 qt + stock pot
Ingredients
- 1.5 kg chicken thigh cutlets (2 - 3 lb) or your choice of cut
- 1/2 cup coconut cream or can substitute with coconut milk
- 1.5 tbsp fish sauce
Curry
- 4 tbsp canola oil
- 1/2 onion, finely chopped
- 3 garlic cloves, finely chopped
- 20 gm ginger, sliced
- 1 ½ tbsp curry powder
- 2 cups chicken stock (low sodium)
- 3 kaffir lime leaves (optional)
- 1/2 tsp MSG (optional)
- 1 tsp sugar
- pepper, to taste
- 2 lemongrass stalks, cut in half lengthwise then bruised
Root Vegetables
- 300 gm white potatoes, cut into chunks
- 300 gm sweet potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
Garnish (optional)
- 6 coriander sprigs, roughly chopped (optional)
- 2 kaffir lime leaves, finely sliced (optional)
- 1 lime, cut into wedges (optional)
To Serve
- 1 french baguette(s) or any other crusty bread
Instructions
- Clean the chicken thigh cutlets and cut off any excess fat. Leave aside until needed.
- Prepare all your ingredients.
- In a large pot on medium heat add 3 tbsp of the canola oil, then gently sweat the onions, garlic, and ginger for 2 minutes.
- Add another tbsp of oil and the curry powder. Cook for 1 - 2 minutes. If it looks dry add another 1 tbsp oil.
- Add the chicken thigh cutlets to the pot and cover them in the curry mixture. Cook on medium heat for 2 minutes.
- Add the chicken stock, lime leaves (if using), MSG (if using), sugar, pepper and lemongrass stalks. Mix until combined. Cover and allow to come to the boil.
- Once boiling, add the root vegetables and gently mix through. Cover and return to the boil.
- Once the curry starts boiling, turn the heat down to medium-low. Leave the lid on and cook for 18 - 22 minutes.
- Check the chicken and potatoes for doneness. If still raw, then put the lid back on and cook until done.
- Optional Step: Once the chicken and vegetables are done, skim some or all of excess fat / oils off the surface of the curry. I suggest you do keep a little left in the curry.
- Add the coconut cream and fish sauce, and stir through. Taste test and adjust to your preferences (Note 1).
- Garnish with coriander and kaffir lime leaves, and serve with lime wedges and crusty bread.
Notes
- If you want more creaminess in your curry, simply add more coconut cream. If you require more seasoning then add more fish sauce. If the curry is over seasoned, then dilute with more chicken stock or water.
Nutrition
Calories: 1023kcal | Carbohydrates: 60g | Protein: 52g | Fat: 65g | Saturated Fat: 20g | Cholesterol: 250mg | Sodium: 1013mg | Potassium: 1394mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12967IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 6mg