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The delightful world of Vietnamese chicken curry
Vietnamese chicken curry, or cà ri gà, is a masterclass in harmony between flavour and comfort. Unlike its Indian or Thai relatives, it boasts a unique blend of spices that complement the creaminess of coconut milk. Imagine tender chicken simmering with aromatic lemongrass, garlic, and spices, enriched further with potatoes and sweet potatoes, all coming together in one bowl of warmth.
A delicious legacy
This dish represents a culinary journey through time, combining colonial influences with local traditions. The French influence introduced new ingredients like potatoes and baguettes to Vietnamese kitchens, creating a beautiful fusion. Vietnamese chefs, borrowing from their Indian connections, added depth with curry spices. This delightful blend is not just food; it is a historical narrative served on every plate.
Perfecting your own Vietnamese curry
If you're planning to try your hand at making Vietnamese chicken curry, gather ingredients like boneless chicken thighs, coconut milk, and your choice of fresh vegetables. A dash of fish sauce and Madras curry powder will elevate the dish. It's light yet filling, perfect for sharing over a crusty baguette or steamed rice.
What to keep in mind
Cooking this curry is accessible to everyone, even novice chefs. Not only is it delicious, but the process also cultivates a sense of community—sharing hearty meals brings loved ones together. So, gather your family and friends, and make a day of creating this aromatic dish. As you chop, simmer, and taste, consider how cooking can be a delightful act of creation and a means to bond with those around you.
Next time you're looking for a comforting yet exciting dish, consider Vietnamese chicken curry. It’s not just a meal; it’s an experience—and isn't that what we all crave?
Vietnamese Chicken Curry (Cà Ri Gà): An Adapted UK-Friendly Recipe
I love adapting Southeast Asian classics to local tastes and available ingredients. Vietnamese chicken curry, or cà ri gà, is a soulful dish marrying the warmth of Indian spices, creaminess of coconut milk, and the distinctive fragrance of Southeast Asian aromatics. Here's how you can bring this comforting curry into your own kitchen with ingredients easily found in the UK.
Ingredients
For the Curry
Boneless, skinless chicken thighs: 800g, cut into large chunks
Lemongrass stalks: 2, tough outer layers removed, finely chopped
Garlic cloves: 4, minced
Fresh ginger: 1-inch piece, peeled and grated
Onion: 1 large, sliced
Carrot: 2 medium, cut into chunky pieces
Waxy potatoes (e.g., Charlotte): 2 medium, peeled and cut into large cubes
Sweet potato: 1 large, peeled and cubed
Coconut milk: 400ml (1 can)
Chicken stock: 400ml
Madras curry powder: 2 tablespoons (or any mild British curry powder)
Fish sauce: 1.5 tablespoons
Soy sauce: 1 tablespoon
Vegetable or sunflower oil: 2 tablespoons
Sugar: 1 teaspoon
Salt and black pepper: to taste
Fresh coriander: to garnish (optional)
Red chillies, sliced (optional for extra heat)
Lime wedges: for serving
To Serve
Crusty baguette (for dipping)
Steamed jasmine rice
Method
1. Marinade the Chicken
Toss chicken pieces with 1 tablespoon curry powder, a pinch of salt, and half the chopped lemongrass.
Let marinate for at least 20 minutes (longer if possible).
2. Sauté the Aromatics
Heat oil in a large heavy pot over medium heat.
Add the remaining lemongrass, garlic, and ginger. Sauté until fragrant (about 1 minute).
Add onions and sauté until just softened.
3. Brown & Season the Chicken
Add marinated chicken to the pot and brown lightly on all sides.
Stir in the remaining curry powder; cook until aromatic (about 2 minutes).
4. Simmer the Curry
Add carrot, potatoes, and sweet potato. Stir to coat in spices.
Pour in coconut milk and chicken stock. Scrape the base to release any stuck spices.
Add fish sauce, soy sauce, sugar, and a good pinch of black pepper.
Bring to a gentle boil, then lower heat and simmer uncovered for 30–40 minutes, or until chicken is tender and vegetables are cooked but holding shape.
Skim any oil from the surface if desired. Taste and adjust seasoning with salt, fish sauce, or sugar.
5. Serve
Ladle the curry into bowls. Garnish with coriander and sliced chillies, if using.
Offer lime wedges on the side for a fresh, citrusy lift.
Serve with crusty baguette (a classic French-Vietnamese touch) or steamed rice.
Chef’s Adaptation Notes
Madras curry powder is easily found in UK supermarkets and brings gentle warmth without overpowering the dish. If you like it spicy, supplement with a touch of hot chilli powder or fresh chillies.
Fish sauce is traditional and essential for Vietnamese depth but, if you prefer fully halal or vegetarian, use light soy and a little extra salt.
Coconut milk provides a luxurious creaminess. For a lighter curry, replace half the coconut milk with extra stock.
This curry keeps and reheats beautifully—ideal for sharing and leftovers.
Enjoying Cà Ri Gà in the UK
This Vietnamese classic is approachable for home cooks of any skill level and universally crowd-pleasing. Whether dipping warm baguette as the French-Vietnamese do, ladling it over fragrant UK-grown new potatoes, or simply enjoying it with rice, this curry brings people together in true Southeast Asian spirit.
Enjoy your bowl of warmth—a true harmony of history, culture, and comfort food!
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