Vietnamese Chicken Curry

Vietnamese Chicken Curry is a deliciously mild and light curry with a creamy coconut broth. Juicy chicken sits within the most alluring and fragrant sauce with potatoes, carrots and onion. It’s a unique and quintessentially Vietnamese recipe.

In all honesty, for years I was never the most massive fan of Vietnamese chicken curry when I ate out. I would always opt for other dishes like Thit Kho, or Lemongrass Pork Chops, and saw the curry as a little out of place in Vietnamese cuisine.

But on further research (i.e. eating it a lot) I grew to really appreciate and LOVE this curry. It still stands out as something of an anomaly amongst other Vietnamese dishes and South East Asian curries in general, but on learning of its history it became clear as to why this was.

The curry is somewhat of a hybrid of local Vietnamese stews and French colonial influence, more on that below, but it's safe to say the French had a part to play in its creation. Albeit a nation of exquisite food, France isn't particularly revered for its curries, so it's a strange connection to say the least.

Back to the flavour! It's a delicious mild and fragrant dish that calls on Indian spices (introduced by the French via the World spice trade) and local fragrant ingredients like lemongrass, ginger or galangal and lime leaves. The results are a blend of flavours with a definite Vietnamese fragrance running through the sauce. It's so intoxicating and uniquely addictive! Slightly sweet, spicy and fresh.

What's Ahead?

What is Cà Ri Gà?

Vietnamese chicken curry, known as "Cà Ri Gà," is a unique dish that reflects the fusion of Vietnamese, Southeast Asian and French culinary influences. Its history is intertwined with Vietnam's complex cultural and historical background.

Did you know? That the French had a lot to do with the evolution of this delicious Curry?

Chicken curry likely made its way into Vietnamese cuisine during the French colonial period from the mid 19th Century, as the French introduced various spices and culinary techniques to Vietnam. Over time, Vietnamese chefs adapted these influences to create their own version of curry. It's unique ingredients include a special curry powder blend, lemongrass with fresh potatoes and carrots.

Why it works?

It's hard to put your finger on - what makes this curry so special for me is that it's quite unlike any other South East Asian curry. It's definitely not the most refined or complex, but it's so fragrant and easy to eat that I can't get enough!

Unlike many superstar Thai, Malaysian/Singaporean, or Indonesian curries, this curry is relatively under-appreciated, but don't believe for a second that that means it isn't tasty! Try for yourself.

Stuff You'll Need

Vietnamese curry is a very simple curry to make at home. All the spicing comes from a special curry powder and then it's infused with fragrant South East Asian additions.

• Chicken - as usual, I use chicken thigh meat for this curry. The meat is juicier than breast which will dry out if cooked for a long time.
• Curry Powder - there are a few special blend curry powders used in Vietnamese curries. My go-to is S&B Oriental Curry Powder, but I also use a Madras curry powder if I'm out. If the label uses Vietnamese text, you're safe to buy.
• Aromatics - I use a Lemongrass, ginger, lime leaves, bay leaves, white pepper, salt, sugar and lastly fish sauce.
• Coconut milk - gives the curry its creaminess.
• Fresh - Onion, potatoes and carrots bulk out the curry and add interesting textures and then the whole dish is garnished with fragrant cilantro. You can also garnish with mint or the delicious Vietnamese Coriander often called Vietnamese Mint if you can find it.

Step by Step

Making the curry is a relatively stress-free affair. Here's what goes into getting your curry to the plate.

1. Step 1 - Marinate the chicken pieces in the curry powder, salt, pepper and sugar for 10 minutes.
2. Step 2 - Meanwhile, using a stick blender, blend one of the onions, garlic and ginger into a puree.
3. Step 3 - Heat the oil in a large pan or wok until hot then add the onion mix, lemongrass stalks (bruise the ends with a rolling pin first), lime leaves and bay leaves. Stir- fry for about 5 minutes until lightly browned and the excess liquid is gone.
4. Step 4 - Add the chicken and stir fry for about 2-3 minutes until the pan is hot again. Then add the coconut milk, 300ml water and the fish sauce and stir well. Bring to a light boil.
5. Step 5 - Add the potatoes and carrots and stir in. Simmer gently (uncovered) for 35 minutes until the potatoes are soft and the sauce has reduced.
6. Step 6 - Cut the second onion into quarter pieces and cook for a final 5 minutes. That's it.

Serving & Storage Suggestions

• Baguette - It's common to find Vietnamese curry served with a side of crusty baguette or rice noodles, reflecting the French influence again, but a bit bowl of jasmine rice is just the ticket too.
• Aromatic Herbs - Also typical within Vietnamese dishes is a large plate of aromatic herbs like, laksa leaf, vietamese mint/coriander, saw tooth coriander, with beansprouts, lemons and chillies. Just add a handful to your curry for more fragrance.
• Fridge - Store in airtight containers in the fridge for up to a week.
• Freezer - Store in single serves in airtight containers for 3+ months. Reheat in the microwave from frozen until piping hot. Stir, during cooking to avoid microwave scorching.

Ready to get cooking?

It's easy for me to say now that Vietnamese curries is indeed one of my favourites from South East Asia. When I'm not looking for fiery heat or intense flavouring, I turn to this milder, more fragrant curry. It's humble and simple but still packs a lot of personality. I'm sure you'll agree... Hope you enjoy the recipe.

More Vietnamese and South East Asian recipes

If you liked this recipe for Vietnamese chicken curry, I'm sure you'll love some more of my other Vietnamese and south East Asian recipes.

• Vietnamese Pork with Lemongrass & Chilli
  
• Vietnamese Bun Cha Vermicelli Salad
• Indonesian Chicken Wings
  
• Babi Pongteh (Malaysian Pork Stew)
  
• Sambal Udang (Sambal Prawns)
  
• Cha Kroeung Sach Moan (Cambodian Lemongrass Chicken Stir-Fry)
  
• Laotian Chicken Curry with Bamboo Shoots
  
• Laotian Nam Khao (Crispy Rice Salad)
  
• Pad Prik King
  
• Thai Beef Salad (Yum Nua)
  
• Beef Massaman Curry

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