Chicken Curry (Cà Ri Gà)
My mom used to make Cà Ri Gà often. It was one of my favorite meals. When I was young, I asked her how she made the sauce so thick because it would become gelatin in texture in the refrigerator overnight. She told me she added yogurt. This recipe is my own take on the dish, sans the dairy.
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (4 Servings)
1/8 CUP VEGETABLE OIL
2 TBSP MINCED LEMONGRASS
5 GARLIC CLOVES, MINCED
1 SHALLOT, MINCED
1 TBSP CURRY POWDER
1.5 CUPS WATER
1/2 CUP COCONUT MILK
1 LB BABY YELLOW POTATOES, HALVED
1/2 WHITE ONION
1 TSP SALT
1 TSP FISH SAUCE
—Marinade
2 LBS CHICKEN THIGHS (BONE-IN, SKIN-ON)
1 TSP SALT
1 TBSP GRANULATED WHITE SUGAR
1/4 PEPPER
1/2 TSP CURRY POWDER
—To Serve
SALT
PEPPER
LIME WEDGES
Instructions
Combine all items in marinade in a zip lock bag, shake and mix well and let sit for 30 minutes.
In a large pot, add oil, lemongrass, garlic, shallot and curry powder and saute for a few minutes. Add chicken and stir to combine.
Add water and cover. Simmer on low for 30 minutes. Add coconut milk, onions and potato. Simmer on low for another 30 minutes.
Season with fish sauce and salt.
Serve with a dipping sauce of salt, pepper and lime. Enjoy with rice or toasted baguette!
