Vietnamese Chicken Curry (Cà Ri Gà)

Keen Home Cook 2020-21 Winner - Teresa Lynch

About the Recipe

The Vietnamese curry is a family favourite; fragrant, warming and a hearty delicious curry, perfect for a winter's day. Serves 4.

Ingredients

Marinade

  • 1 tablespoon curry powder (vietnamese or madras)

  • 1/2 teaspoon salt

  • 1 teaspoon sugar

  • 1 tablespoon vegetable oil

  • 500g cubed chicken thighs

Curry

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 1 teaspoon chilli flakes

  • 1/2 teaspoon tumeric

  • 1 inch cinnamon stick

  • 1 tablespoon curry powder (vietnamese or madras)

  • 1 lemongrass - cut in half, bruised

  • 1 inch piece ginger, chopped

  • 3 kaffir lime leaves

  • 400ml coconut milk

  • 2 sweet potatoes, cubed

  • 1 tablespoon palm sugar

  • 3 tablespoons fish sauce

  • 50ml water

  • jasmine rice

Garnish

  • spring onions

  • coriander

  • thai basil

  • pickled red onion

  • red chillies

Preparation

Curry

Heat wok - 1 tablespoon oil. Fry onion until slightly soft. Add ginger, cook for 30 seconds. Move onion and ginger to side.


Add 1 tablespoon oil. Add chicken and brown both sides. Add garlic. Mix onion abs ginger together then move to side of wok.


Turn down the heat to low and add curry powder, turmeric, chilli flakes, lemongrass, kaffir lime leaves and cinnamon. Fry for a few minutes then mix together the rest.


Add water, coconut milk, sweet potatoes and bring to the boil. 


Add 1 tablespoon palm sugar, 3 tablespoons fish sauce and mix. 


Cover with a lid and heat on low for 15 minutes.


Remove lid and simmer for 10 minutes until happy with the consistency.


Marinade

Add 1 tablespoon curry powder, half a teaspoon of salt, 1 teaspoon sugar and 1 tablespoon vegetable oil and rub into chicken and leave for 15 minutes.


To Serve

On a plate lay out the ingredients ‘around the clock’: Curry powder, Tumerick, chilli flakes, cinnamon, lemongrass, kaffir lime leaves. Serve with garnish and jasmine rice.