Vietnamese Chicken Curry (Cà Ri Gà) | The BEST Curry I've Done So Far

By Chef Jack Ovens · 60 min

Ingredients

Instructions

1. Put the chicken in a bowl with 2 tsp (10 ml) vegetable oil, the onion powder or bouillon powder and the curry powder, plus salt and pepper. Mix and set aside.
2. Heat 1 Tbsp (20 ml) vegetable oil in a large pot over medium-high heat. Fry the potatoes and carrots for 2-3 minutes, until lightly golden. Remove and set aside; they will not be cooked through.
3. Sear the chicken for 3-4 minutes per side, until golden. Remove and set aside.
4. Lower the heat to medium, add the remaining oil and fry the onions for 5 minutes, stirring often. Add the garlic and lemongrass and cook for 1 minute.
5. Return the chicken to the pot with the bay leaves, lime leaves, sugar, chicken stock, water, fish sauce, salt and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes.
6. Taste and adjust with sugar, curry powder, salt and pepper if needed.
7. Add the potatoes and carrots, making sure everything is covered in liquid. Bring back to a boil, lower the heat and cook for 15 minutes, until the potatoes are fork-tender.
8. Stir in the coconut milk and sambal oelek if you want extra heat. Check the seasoning, bring back to a simmer and cook for 5 minutes. Remove from the heat.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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