📝 About This Recipe
Transport your kitchen to the vibrant streets of Saigon with this aromatic, soul-warming Cà Ri Gà. Unlike its thicker Thai cousins, this Vietnamese classic features a lighter, silkier coconut broth infused with lemongrass, ginger, and a distinct Madras-style curry powder. The dish is characterized by tender chicken and buttery sweet potatoes that melt into the fragrant, sun-colored gravy, creating a dairy-free masterpiece that is both comforting and sophisticated.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Chicken thighs (boneless, skinless, cut into 1.5-inch chunks)
- 2 tablespoons Madras-style curry powder (divided; use a high-quality brand like Kim Tu Thap)
- 2 tablespoons Fish sauce (premium quality)
- 1 tablespoon Sugar (granulated or palm sugar)
- 1 tablespoon Minced garlic (about 3-4 cloves)
- 1 tablespoon Minced shallots (about 1 large shallot)
Aromatics & Vegetables
- 3 pieces Lemongrass stalks (bottom 4 inches only, bruised and cut into 3-inch lengths)
- 1 inch piece Fresh ginger (peeled and sliced into coins)
- 2 medium Sweet potatoes (peeled and cut into 1.5-inch cubes)
- 1 large Yellow onion (cut into thick wedges)
- 3 tablespoons Neutral oil (grapeseed or vegetable oil)
The Liquid Base
- 14 oz Full-fat coconut milk (1 can)
- 3 cups Chicken stock (low sodium)
- 1 piece Bay leaf (dried)
For Serving & Garnish
- 1/2 cup Fresh cilantro (roughly chopped)
- 1/4 cup Thai basil (whole leaves)
- 1 piece Lime (cut into wedges)
- 1-2 pieces Bird's eye chili (sliced, optional for heat)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken chunks with 1 tablespoon of curry powder, fish sauce, sugar, half of the minced garlic, and half of the minced shallots. Toss well to coat and let marinate for at least 30 minutes (or up to 2 hours in the fridge) to allow the flavors to penetrate the meat.
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2
While the chicken marinates, prepare your aromatics. Bruise the lemongrass stalks with the back of a knife to release their essential oils. Peel and cube the sweet potatoes, ensuring they are roughly the same size as the chicken for even cooking.
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3
Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sweet potato cubes and fry them for 5-7 minutes until the edges are golden brown but not cooked through. Remove and set aside; this prevents them from disintegrating later.
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4
In the same pot, add the remaining 2 tablespoons of oil. Add the remaining garlic, shallots, ginger slices, and bruised lemongrass. Sauté for 1-2 minutes until incredibly fragrant and the shallots are translucent.
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5
Add the remaining 1 tablespoon of curry powder to the hot oil. Stir constantly for 30 seconds to 'bloom' the spices—this unlocks a deeper color and more complex flavor profile.
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6
Increase the heat to medium-high and add the marinated chicken. Sear the chicken for 5-6 minutes, stirring occasionally, until the outside is browned and the spices are aromatic.
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7
Pour in the chicken stock and add the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes.
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8
Add the par-fried sweet potatoes and the thick wedges of yellow onion to the pot. Continue to simmer, partially covered, for another 15-20 minutes, or until the potatoes are fork-tender.
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9
Stir in the coconut milk. Simmer uncovered for a final 5-10 minutes to allow the sauce to thicken slightly and the flavors to meld. Avoid a rolling boil at this stage to prevent the coconut milk from curdling.
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10
Taste the broth. If you prefer it saltier, add a splash more fish sauce; for more sweetness, add a pinch of sugar. Remove the lemongrass stalks and ginger coins before serving.
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11
Ladle the hot curry into deep bowls, ensuring everyone gets plenty of chicken and sweet potato. Garnish generously with cilantro, Thai basil, and fresh chili slices.
💡 Chef's Tips
Frying the sweet potatoes beforehand is a crucial pro-tip; it creates a crust that keeps them intact during the simmering process. If you can't find Vietnamese curry powder, use a mild Madras curry powder for the most authentic flavor profile. For an even richer broth, use the thick cream from the top of the coconut milk can at the very end and the watery part for simmering. Don't skip the lemongrass bruising—it's essential for releasing the citrusy notes that define this dish. This curry actually tastes even better the next day as the spices continue to develop, making it a perfect make-ahead meal.
🍽️ Serving Suggestions
Serve with warm, crusty Vietnamese baguettes (Bánh Mì) for dipping into the fragrant gravy. Pair with steamed jasmine rice or rice vermicelli noodles for a more filling meal. Offer a side of salt, pepper, and lime juice dipping sauce (Muối Tiêu Chanh) for the chicken pieces. Serve with a crisp cucumber salad or pickled carrots and daikon to cut through the richness of the coconut. A cold Vietnamese iced coffee or a crisp lager balances the warm spices beautifully.