Chicken Comforting

Vietnamese chicken curry (cà ri gà)

Name: Vietnamese chicken curry (cà ri gà) recipe
Yield: 4
Ingredients: 4 (1.5kg total) chicken marylands, halved at the joint; 20.00 ml Vietnamese curry powder (from Asian grocers), or Madras curry powder; 2 tsp onion powder; 1/2 tsp ground turmeric; 50g coconut oil; 1 onion, cut into wedges; 3 lemongrass stalks (white part only), bruised with the side of a knife; 3 bay leaves; 20.00 ml finely grated ginger; 2 tsp caster sugar; 400ml can coconut cream; 500ml chicken stock; 2 medium carrots, halved lengthways, cut into 4cm lengths; 300g yellow-fleshed potatoes (we used red washed potatoes), peeled, cut into 4cm chunks; 40.00 ml fish sauce; 250.00 ml Thai basil leaves, plus extra sprigs to serve; 250.00 ml coriander leaves; Steamed rice and lime wedges, to serve

4 ratings

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by Khanh Ong

KHANH ONG, MASTERCHEF

Jul 09, 2023

Serve this fragrant curry with rice or with a baguette to mop up all the sauce.

4 (1.5kg total) chicken marylands, halved at the joint
1 tbs Vietnamese curry powder (from Asian grocers), or Madras curry powder
2 tsp onion powder
1/2 tsp ground turmeric
1/4 cup (50g) coconut oil
1 onion, cut into wedges
3 lemongrass stalks (white part only), bruised with the side of a knife
3 bay leaves
1 tbs finely grated ginger
2 tsp caster sugar
400ml can coconut cream
2 cups (500ml) chicken stock
2 medium carrots, halved lengthways, cut into 4cm lengths
300g yellow-fleshed potatoes (we used red washed potatoes), peeled, cut into 4cm chunks
2 tbs fish sauce
1 cup Thai basil leaves, plus extra sprigs to serve
1 cup coriander leaves
Steamed rice and lime wedges, to serve

Method

1.

Place chicken in a large bowl with curry and onion powders, turmeric and 1 tsp salt flakes. Toss to coat and chill for 30 minutes.
2.

Heat 2 tsp coconut oil in a large saucepan over medium heat. Brown chicken, in batches, for 10 minutes, turning constantly to brown on all sides. Transfer to a bowl and set aside.
3.

Heat remaining coconut oil in same pan over medium heat and cook onion, stirring occasionally, for 5 minutes or until softened. Return chicken to pan with lemongrass, bay leaves, ginger and sugar. Stir to combine and cook for 2-3 minutes. Add coconut cream and stock. Bring to the boil, then simmer, uncovered, for 15 minutes.
4.

Add carrot and potato and simmer, partially covered, for 15 minutes or until chicken is cooked and potato is just tender. Add fish sauce and season. Stir through coriander and Thai basil leaves.
5.

Top curry with extra coriander and Thai basil, and serve with steamed rice and lime wedges alongside.