Vietnamese Chicken Curry
Vietnamese Chicken Curry - best Ca Ri Ga recipe ever, with tender chicken, rich curry with potatoes and carrots. This chicken curry is so good!
Servings: 3 people
Ingredients
- 3 tablespoons cooking oil
- 2 oz (60g) shallot or onion, diced
- 1 lb (500g) boneless and skinless chicken thighs cut into big pieces
- 3 tablespoons curry powder or Madras curry powder
- 2 lemongrass white parts only, cut into 4-inch (10cm) strips, pounded
- 4 oz (125g) carrots peeled and cut into chunks
- 6 oz (175g) potatoes peeled and cut into chunks
- 14.5 oz (411g) chicken broth
- 1/2 cup coconut milk
- 1 tablespoon fish sauce or to taste
- 1 teaspoon sugar
Instructions
- Heat a small pot over medium heat and add the oil. Once heated, sauté the shallot or onion until softened and aromatic. Then, add the chicken and stir a few times before incorporating the curry powder, lemongrass, carrots, and potatoes. Stir to combine well.
- Add the chicken broth and coconut milk, then turn the heat to low. Cover the pot and let it simmer for about 20 to 30 minutes, or until the chicken, carrots, and potatoes are tender.
- Add the fish sauce and sugar, and stir to combine well. Serve hot with steamed rice and/or French bread.
Nutrition
Serving: 3people | Calories: 475kcal | Carbohydrates: 21g | Protein: 34g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 144mg | Sodium: 1014mg | Fiber: 5g | Sugar: 5g