Simple Vietnamese Chicken Curry - Ca Ri Ga
Vietnamese Chicken Curry Ca Ri Ga (ca ri = curry, ga = chicken) is a deliciously warm and savoury dish which can be enjoyed with rice, vermicelli noodles or dipped in French baguette. The curry is thin and broth-like and infused with fresh herbs that are Asian-inspired such as lemon grass and lime leaves.
Ingredients
- 3 lbs chicken drumsticks
- 2 tsp salt
- 1½ tbsp sugar
- ½ tsp ground black pepper
- 2 tbsp madras yellow curry powder Adjust accordingly to your taste
Curry Broth
- ¼ cup oil
- 2 tbsp lemongrass finely minced
- 2 stalks lemongrass
- 2 tbsp shallot finely minced
- 7 lemon or lime leaves
- 4 cups water
- 1 can coconut milk 14 oz
- 1 medium carrot cut into small bite size
- 1 large yukon gold potato cut into larger chunks
- 1 large sweet potato cut into larger chunks
- 1 lb taro cut into larger chunks
- 1 small yellow onion roughly sliced
- 1½ tsp salt
- 1½ tbsp fish sauce
Noodles and garnish
- 1 pack vermicelli rice noodles cook as per the instructions
- french baguette optional
- cilantro finely chopped
- green onion finely chopped
- lemon or lime wedges
Instructions
- Marinade the chicken with salt, sugar, ground black pepper and madras yellow curry powder. Allow for it to marinade for 2 hours or overnight.
- Heat a large pan and add 1 tbsp oil. Brown all sides of the root vegetables on medium-high for about 2-3 minutes per side. Depending on the size of your pan you may need to do this step twice. Set aside.
- Add 1 tbsp of oil to the same pan and brown the chicken drumsticks on all sides on medium-high. Roughly 2-3 minutes per side.
- Heat up a large stock pot with 2 tbsp oil. Add the onions and cook until soft, then add the garlic, shallots and lemon grass and cook until lightly brown and the aromatics start to come out.
- Take the browned chicken drumsticks and return them to the pot. Add in the lemon/lime leaves.
- Add the water and turn the heat up to high. Allow the water to boil and turn the heat down to maintain a rolling boil.
- Add the carrots and potatoes first, if you would like to add the sweet potato and taro these can be added after 15 minutes. Cook for 28-30 minutes on medium-low. Or until the vegetables reach desired doneness.
- Add the coconut milk and fish sauce and continue to stir. Turn up the heat to medium-high and cook for 5 minutes. Taste and adjust to your liking with salt and sugar.
- Add vermicelli to the bowl and ladle the chicken curry on top. Cut up the French baguette to dip in the curry broth.
- Garnish with cilantro, green onions and squeeze lemon/lime juice. Enjoy!
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