Curried chicken is one of the most popular dishes on Vietnamese table. Rich in flavor, with a blend of lemongrass, ginger and curry, and a touch of coconut juice, this is a wonderful dish to use simply as a stew. We also add in the stew some carrots, taro roots, potatoes, onions and button mushrooms. You can serve it by itself, noodles, rice or use it to dip in a piece of bread.

Recipe for Vietnamese Chicken Curry: Ca Ri Ga


1/2 whole chicken (2 1/2 lbs), bone in

1 can coconut juice

1 1/2 tsp salt

2 tbsp of fish sauce

1/2 tsp black pepper

4 Russel potatoes, peeled and cut into 1 inch chunks

5 taro roots, peeled and cut into 1 inch chunks

3 carrots, cut into 1 inch chunks

8 oz button mushrooms, cut into quarters

3 stalks lemongrass, trimmed, and coarsely chopped

1 inch fresh ginger, peeled and coarsely chopped

1/2 yellow onion, minced

1/2 yellow onion, sliced in wedges

2 tbsp cooking oil

2 tbsp curry power

1 lime, cut into wedges

Pepper, cilantro, green onions, slice thin for garnish

In the food processor, process lemongrass, ginger, and 1/2 yellow onion to form a paste.

In a large saucepan, heat the oil over medium heat. Add the lemongrass paste and saute until fragrant, about 2 minutes. Add the curry powder and saute for another minute. Ladle half of this mixture to a cup and save it for later.

Add chicken to saucepan containing 1/2 of the spices and mix in the spices into the chicken. Sear both sides of chicken until they are goldenly brown on both sides. Once they’re done, add them in a big sauce pan. Pour in 6 cups of water, then add salt, pepper, coconut juice and fish sauce. Simmer chicken for 2 hours.

Back to the frying saucepan, using the remaining oil, fry potatoes, taro roots and carrots slightly on both sides until they turn lightly gold. Do not overfry them. Once they’re done, pick them out to a big bowl.

Once the chicken has been simmered for 2 hours, add potatoes, taro roots and carrots in. Cook for another 20 minutes until the potatoes are cooked. Add in the remaining 1/2 of curry paste and stir it up. Taste and adjust the flavors if needed. Add a bit of water to lighten or simmer to deepen. Add the rest of mushrooms and onion wedges to the pot. Stir it up and turn off the heat.

Transfer into individual bowls and serve with lime wedges. Garnish with some pepper, cilantro, and green onion pieces on the top. Squeeze in couple drops of lime juice as desired.


Source by Lena Ho

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