Cà Ri Gà (Vietnamese Chicken Curry)

Method

1. 1

   Using a mortar and pestle, crush together 4 cloves garlic, 1 whole Thai chile, and the minced bottoms of 2 stalks lemongrass, bottoms minced and top fibrous part kept whole, until everything is well crushed into a chunky paste. Add in 5 Tbsp. Madras curry powder, 6 Tbsp. fish sauce, and 2 Tbsp. sugar. Mix well.

2. 2

   Place 3 lb. bone-in chicken pieces (any combo of thighs, legs, breasts, and wings) in a baking dish, and rub it evenly with the mixture. Let marinate in the fridge for 30 minutes.

3. 3

   Set a large pot over high heat. Add in 2 Tbsp. coconut oil, then the chicken. Let the chicken brown on each side, about 3 minutes per side.

4. 4

   Add in 1 onion, sliced. Sauté for 2–3 minutes or until the onions are a bit translucent.

5. 5

   Add in 6 cups of water along with 1 can coconut milk or cream, 5 carrots, peeled and cut into large chunks, 5 waxy potatoes, cut in half, lemongrass tops, and 3 lime leaves, if using. Bring to a simmer.

6. 6

   Add in 1 tsp. kosher salt and the remaining 1 Tbsp. fish sauce.

7. 7

   Cook the chicken for about 1–1½ hours or until the chicken is tender and registers an internal temperature of 165°F.

8. 8

   Garnish with ½ cup roughly chopped cilantro and serve with Bánh Mì Bread.

Reviews