Servings: 4 people
Ingredients
- 1.7 pound bone-in chicken (cut into bite-sized pieces) (800g)
- 1½ tbsp Vietnamese curry powder (see Note 1 for substitutions)
- 1 tbsp Vietnamese curry oil paste (see Note 1 for substitutions)
- 1 tbsp mild chili powder (such as paprika or gochugaru)
- 1 tbsp chicken powder (for the marinade)
- 1 tsp salt (for the marinade)
- 2 tbsp coconut milk (full-fat) (for the marinade)
- 3 stalks lemongrass (bruised)
- 1 tbsp minced garlic
- 1 tbsp minced shallots
- 5 dried curry leaves (optional)
- 1 small carrot (about 200g/0.45 lb)
- 1 small sweet potato (about 300g/⅔ lb)
- ½ taro root (about 300g/⅔ lb)
- ½ onion (cut into wedges)
- 1¼ cup coconut milk (full-fat) (about 300ml)
- 2 tbsp sweetened condensed milk (highly recommended)
- 2 tbsp cooking oil
- Salt (to taste)
- Chicken powder (to taste)
- Rice noodles (Bún) or Baguette
- Herbs (Thai basil, sawtooth herbs)
Chili Salt Dipping Sauce (Muối Ớt)
- 1 tbsp Salt
- 1 tbsp Sugar
- ¼ tsp MSG (optional)
- Red chili (to taste)
- Lime juice (to taste)
Instructions
- In a large bowl, combine half of the curry powder, curry paste, turmeric (if using), salt, chicken powder, and a few tablespoons of coconut milk to marinate the chicken. Let it rest for at least one hour, or for an even richer flavor, leave it overnight in the fridge.
- Prepare the aromatics by mincing the shallots and garlic, and bruising the lemongrass stalks. Cut the onion into wedges and peel and chop the vegetables into chunks. Soak the taro roots and sweet potatoes (or regular potatoes) in salted water for 20 minutes, then rinse and drain well.
- In a large pot, heat cooking oil over medium heat. Sauté the bruised lemongrass until fragrant, then add the minced shallots and garlic. Stir until they release their aroma, then add the remaining curry powder, chili powder, and curry leaves, letting the spices bloom in the oil for about 30 seconds to a minute.
- Add the marinated chicken to the pot and stir-fry for about 5 minutes until it's browned on the outside. Pour in 4 cups (1 liter) of water and add ½ tablespoon of salt. Bring it to a boil, then reduce the heat and let it simmer for 20 minutes.
- While the chicken is cooking, lightly fry the sweet potatoes, taro roots, and carrots until they're just browned on the outside. This helps them retain their shape during simmering.
- Add the fried vegetables to the pot along with the remaining coconut milk. Simmer on low heat for another 20 minutes, making sure it doesn’t come to a boil to avoid curdling the coconut milk. Adjust the seasoning with more salt, chicken powder, and sweetened condensed milk to taste. Add the onion wedges and simmer for an additional 3 minutes.
- To prepare the dipping sauce, pound the chili peppers and salt together in a mortar and pestle. Add a squeeze of lime juice, mix, and adjust the flavors as needed.
- Serve your Cà Ri Gà with rice noodles and fresh herbs, or enjoy it with a crispy baguette. Bon appétit!
Notes
- You can swap Vietnamese curry powder with Madras curry powder or Thai yellow curry paste. If Vietnamese curry oil paste isn’t available, simply use extra curry powder and a pinch of turmeric for added color and flavor.
- When serving the curry with rice noodles, season it slightly saltier than normal to balance the flavors.
- If the curry is too thin, thicken it by stirring in a cornstarch slurry.
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