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Cà Ri Gà (Vietnamese Chicken Curry)

Cà Ri Gà (Vietnamese Chicken Curry)
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Cà Ri Gà (Vietnamese Chicken Curry) is a comforting and vibrant dish featuring tender bone-in chicken thighs cooked in a fragrant blend of traditional Vietnamese spices, creamy coconut milk, and savory fish sauce. Balanced with potatoes, carrots, and aromatic herbs, this warming curry offers a perfect harmony of sweet, savory, and mildly spicy flavors. Ready in under an hour, it’s ideal for busy weeknights or whenever you crave an authentic taste of Vietnamese home-cooking.

Ingredients

Scale

Main Ingredients

  • 1.5 lbs bone-in, skin-on chicken thighs, trimmed and patted dry
  • 2 medium potatoes, peeled and chopped into bite-sized pieces
  • 2 medium carrots, peeled and sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 can (14 oz) coconut milk (full-fat preferred)
  • 1 cup water or chicken broth
  • 2 tablespoons fish sauce (adjust to taste)
  • 1 teaspoon sugar
  • Fresh herbs (cilantro, sliced green onions) for garnish
  • 2 tablespoons cooking oil (vegetable or peanut oil)

Instructions

  1. Prepare the Ingredients: Chop the onions, garlic, ginger, carrots, and potatoes into bite-sized pieces. Trim the chicken thighs and pat them dry with paper towels to ensure a nice sear during cooking.
  2. Sauté the Aromatics and Spices: Heat oil in a large pot over medium heat. Add the chopped onions, minced garlic, and ginger, sautéing until fragrant and translucent. Sprinkle in the curry powder and turmeric, stirring constantly to toast the spices and release their aromas.
  3. Brown the Chicken: Add the chicken pieces to the pot and brown them on all sides. This seals in the juices and adds a golden crust that enhances the flavor of the curry.
  4. Add Vegetables and Liquids: Pour in the coconut milk and water or chicken broth. Add the chopped potatoes and carrots, then season the mixture with fish sauce and sugar to balance the flavors.
  5. Simmer Until Tender: Cover the pot and let everything simmer gently for 30 to 40 minutes, stirring occasionally. Cook until the chicken is fully cooked through and the vegetables are tender.
  6. Final Taste and Adjustments: Taste the curry and adjust seasoning as needed with salt, extra fish sauce, or a squeeze of fresh lime juice. Garnish the finished dish with fresh herbs like cilantro and sliced green onions before serving.

Notes

  • Use bone-in chicken thighs for juicier, more flavorful meat compared to boneless cuts.
  • Always toast the curry powder and turmeric in oil to deepen and intensify their flavors.
  • Full-fat coconut milk gives a creamier and richer curry, but light coconut milk can be used for a lighter version.
  • Fish sauce is key to authentic umami flavor—add it gradually to avoid overpowering saltiness.
  • A pinch of sugar helps balance the spice and acidity perfectly in the curry.

Nutrition

Keywords: Vietnamese chicken curry, Cà Ri Gà, coconut curry, comfort food, Vietnamese cuisine, quick dinner, bone-in chicken curry

Find it online: https://lillysplate.com/c-ri-g-vietnamese-chicken-curry/