Vietnamese Chicken Curry (Cà Ri Gà)

Name: Vietnamese Chicken Curry (Cà Ri Gà)
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 3 lb (1360 g) bone-in, skin-on chicken thighs and drumsticks, patted dry; drumsticks left whole, large thighs cut in half through the bone if desired; 1 tbsp (7 g) Madras-style curry powder; 1 tbsp (15 ml) fish sauce; 2 cloves (6 g) garlic, finely minced; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 2 tbsp (30 ml) neutral oil such as canola or avocado oil; 3 medium (120 g) shallots, peeled and thinly sliced; 4 cloves (12 g) garlic, finely minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 3 stalks (90 g) lemongrass stalks, tough outer layers and tops removed, bruised with a rolling pin, cut into 3-inch (7.5 cm) lengths; 2 tbsp (14 g) Madras-style curry powder; 2 cups (480 ml) low-sodium chicken stock; 2 leaves (1 g) dried bay leaves; 1 whole pod (1 g) star anise (optional); 1 lb (450 g) sweet potatoes, peeled and cut into 1½-inch (4 cm) chunks; 2 medium (200 g) carrots, peeled and cut into 1-inch (2.5 cm) thick rounds; 13½ oz can (400 ml) full-fat coconut milk, shaken well; 1 tbsp (15 ml) fish sauce; 2 tsp (8 g) granulated sugar; 1 loaf (250 g) baguette, warmed and cut into chunks (or serve with steamed rice or rice noodles); ¼ cup (10 g) fresh cilantro, roughly chopped; 1 large (70 g) lime, cut into 6 wedges; 2 chilies (4 g) Thai bird's eye chili, thinly sliced (optional)

From the MyKitchenBank Kitchen

Bone-in chicken, sweet potato and carrot simmer in a fragrant, golden coconut broth scented with lemongrass, ginger and curry powder. Serve it the Vietnamese way with a crusty baguette for dunking, or over rice or rice noodles.

Prep: 25 min
Cook: 1 hr 10 min
Wait: 35 min
Total: 2 hr 10 min
Makes: 6 generous bowls (about 10 cups curry)

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Ingredients

6 servings

For the chicken and marinade
3 lb (1360 g) bone-in, skin-on chicken thighs and drumsticks, patted dry; drumsticks left whole, large thighs cut in half through the bone if desired
1 tbsp (7 g) Madras-style curry powder
1 tbsp (15 ml) fish sauce
2 cloves (6 g) garlic, finely minced
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the curry
2 tbsp (30 ml) neutral oil such as canola or avocado oil
3 medium (120 g) shallots, peeled and thinly sliced
4 cloves (12 g) garlic, finely minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
3 stalks (90 g) lemongrass stalks, tough outer layers and tops removed, bruised with a rolling pin, cut into 3-inch (7.5 cm) lengths
2 tbsp (14 g) Madras-style curry powder
2 cups (480 ml) low-sodium chicken stock
2 leaves (1 g) dried bay leaves
1 whole pod (1 g) star anise (optional)
1 lb (450 g) sweet potatoes, peeled and cut into 1½-inch (4 cm) chunks
2 medium (200 g) carrots, peeled and cut into 1-inch (2.5 cm) thick rounds
13½ oz can (400 ml) full-fat coconut milk, shaken well
1 tbsp (15 ml) fish sauce
2 tsp (8 g) granulated sugar
To serve
1 loaf (250 g) baguette, warmed and cut into chunks (or serve with steamed rice or rice noodles)
¼ cup (10 g) fresh cilantro, roughly chopped
1 large (70 g) lime, cut into 6 wedges
2 chilies (4 g) Thai bird's eye chili, thinly sliced (optional)

Equipment (7)

5- to 6-quart (4.7–5.7 L) Dutch oven or heavy pot with lid
Large bowl for marinating
Chef's knife and cutting board
Tongs
Instant-read thermometer
Heavy rolling pin or the back of a knife (for bruising lemongrass)
Baking sheet (for warming the baguette)

Steps

Before you start

Marinate the chicken for at least 30 minutes (up to overnight in the fridge) for the most flavorful meat.
Shake the can of coconut milk well before opening so the cream and liquid are evenly mixed.
Use a heavy 5- to 6-quart (4.7–5.7 L) Dutch oven or wide pot with a lid so all the chicken fits in a snug layer.
Cut the sweet potato into large 1½-inch (4 cm) chunks. Smaller pieces will turn to mush during the long simmer.
If serving with baguette, heat the oven to 350°F (175°C) while the curry rests in step 8.

1
Marinate the chicken
- In a large bowl, combine the chicken with the marinade curry powder (1 tbsp), marinade fish sauce (1 tbsp), 2 cloves minced garlic, kosher salt and black pepper.
- Turn and rub until every piece is evenly coated in yellow paste.
- Cover and let stand at room temperature for 30 minutes (or refrigerate up to overnight; bring to room temperature for 20 minutes before cooking).
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Ready when: Chicken is evenly coated in a deep yellow paste with no dry patches
Tip: Pat the chicken dry before marinating so the skin browns well later.
2
Prep aromatics and vegetables
- While the chicken marinates, slice the shallots, mince the 4 cloves of garlic for the curry, grate the ginger, and trim and bruise the lemongrass: cut off the root end and the grassy top, peel away the dry outer layers, then smack each stalk firmly with a rolling pin until it smells strongly citrusy.
- Cut into 3-inch (7.5 cm) lengths.
- Peel and cut the sweet potatoes and carrots and keep them in a bowl until needed.
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Ready when: Lemongrass smells strongly of lemon and the stalks are slightly split
Tip: Keep the vegetables in large chunks. Sweet potato cooks quickly and falls apart if cut small.
3
Brown the chicken
- Heat the oil in the Dutch oven over medium-high heat until it shimmers, about 2 minutes.
- Place half the chicken skin-side down in a single layer without crowding.
- Cook undisturbed for 4 minutes, then flip and brown the other side for 2 minutes.
- Transfer to a plate and repeat with the remaining chicken.
- The chicken will not be cooked through.
- Pour off all but about 2 tablespoons of fat, leaving the browned bits in the pot.
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Ready when: Skin is deep golden and releases easily from the pot
Tip: If the skin sticks, wait another minute. It releases when properly browned.
4
Bloom the aromatics
- Reduce the heat to medium.
- Add the shallots and cook, stirring, for 2 minutes until softened.
- Add the garlic, ginger and lemongrass and stir for 1 minute until fragrant.
- Add the 2 tablespoons of curry powder and stir constantly for 1 minute to toast it in the fat.
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Ready when: Shallots are soft and translucent and the pot smells toasty and fragrant, not burnt
Tip: If the spices begin to stick or darken, add a splash of the stock right away.
5
Simmer the chicken
- Pour in the chicken stock and scrape the bottom of the pot to loosen the browned bits.
- Return the chicken and any juices to the pot, and add the bay leaves and star anise (if using).
- Bring to a boil over high heat, then reduce to medium-low, cover and simmer gently for 15 minutes.
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Ready when: Liquid is gently bubbling at the edges, not boiling hard
Tip: A hard boil makes chicken stringy. Keep the surface barely bubbling.
6
Add the vegetables
- Add the sweet potatoes and carrots, pushing them down into the liquid.
- Re-cover with the lid slightly ajar and simmer over medium-low heat for 20 to 25 minutes, stirring gently once or twice.
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Ready when: A knife slides easily into a sweet potato chunk, and chicken registers 175°F (80°C) in the thickest part away from bone
Tip: Thigh and drumstick meat is best at 175°F (80°C), though 165°F (74°C) is the safe minimum.
7
Add coconut milk
- Stir in the coconut milk, finishing fish sauce and sugar.
- Increase the heat to medium and simmer uncovered for 8 to 10 minutes, stirring gently, until the sauce is slightly thickened and glossy with a golden sheen.
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Ready when: Sauce coats the back of a spoon and the sweet potatoes are tender but still hold their shape
Tip: Keep it at a gentle simmer so the coconut milk does not split.
8
Rest and seasonOven 350°F / 175°C
- Turn off the heat.
- Fish out the lemongrass pieces, bay leaves and star anise.
- Taste the broth and adjust: add a splash more fish sauce for salt or a pinch of sugar to round out the flavor.
- Let the curry rest, covered, for 5 minutes.
- Meanwhile, if serving with baguette, heat the oven to 350°F (175°C).
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Ready when: Broth tastes balanced: savory, lightly sweet and aromatic
9
Warm bread and serveOven 350°F / 175°C
- Place the whole baguette on a baking sheet in the 350°F (175°C) oven for 5 minutes, then cut into chunks.
- Ladle the curry into deep bowls, making sure each gets chicken, sweet potato and carrot with plenty of broth.
- Top with chopped cilantro and sliced chili (if using), and serve with lime wedges and baguette for dunking.
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Ready when: Baguette crust is crisp and the bread is warm through
Tip: A squeeze of lime at the table brightens the rich coconut broth.

Good to know

Tips

Use bone-in chicken; the bones and skin give the broth body and the meat stays juicy through the long simmer.
Toast the curry powder in oil for a full minute. It deepens the flavor and removes the raw, dusty taste.
For a richer sauce, scoop the thick cream from the top of the coconut milk can and fry it with the aromatics, then stir in the rest at step 7.
If the broth is too thin at the end, simmer uncovered for 5 more minutes; if too thick, add a splash of stock.

Make ahead

The curry tastes even better the next day. Cook through step 7, cool, and refrigerate up to 2 days. Reheat gently over medium-low heat, adding a splash of stock or water if too thick. The chicken can be marinated up to 24 hours ahead.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 2 months, though sweet potato texture softens. Thaw overnight in the fridge and reheat on the stovetop over medium-low heat until steaming hot (chicken 165°F/74°C), stirring gently.

Substitutions

bone-in, skin-on chicken thighs and drumsticks → boneless, skinless chicken thighs. Skip browning for the skin, reduce the simmer time in step 5 to 10 minutes, and expect a lighter broth.
sweet potatoes → Yukon Gold potatoes. Use the same weight and chunk size; they are a classic alternative and hold their shape well.
lemongrass stalks → 2 tbsp lemongrass paste plus the zest of 1 lime. Add the paste with the garlic and the zest at the end.
fish sauce → light soy sauce. Use the same amount; the flavor will be less complex but still savory.