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Vietnamese Chicken Curry (Ca Ri Ga)

 

Here’ s a recipe of your fave Vietnamese Chicken Curry (Ca Ri Ga), follow the steps and you can have it on your meal


 

What you need:

 

  • 2 kg chicken thighs and legs

 

For marinade

  • 1 tsp salt

  • 1 tbsp sugar

  • 4 cups coconut juice

  • 2 cups coconut cream

  • 8 garlic cloves

  • 2 tsp tomato paste

  • 1 tbsp curry oil paste

  • 1 tbsp mild curry powder

  • vegetable oil

  • 1sweet potato

  • 1 taro

  • 1 large potato

  • lemongrass

  • 2 bird's-eye chillies


 

Here’s how you make Vietnamese Chicken Curry (Ca Ri Ga)

 

  1. Cut and marinate the chicken with curry powder, salt, sugar, curry oil paste, and tomato paste. Make sure to coat the chicken evenly and leave for about 30 minutes.

  2. In a frying pan, saute garlic until just a bit brown then add in the marinated chicken for 10 minutes or until golden brown.

  3. In a large pot, pour in the coconut juice and simmer. Then add in the chicken meat and smashed lemongrass stalk. Let it cook for 10 minutes

  4. In the same frying pan add some more vegetable oil and cook the sweet potato, taro, and potato for a minute or until half cook.

  5. Pour in the root vegetables into the stock and let it simmer further 5 minutes and the pour coconut cream and chillies. Simmer for another minute.

  6. Remove from heat and serve in a bowl. Best serve with Jasmine rice

 

 


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Vietnamese Chicken Curry (Ca Ri Ga)
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