Vietnamese Chicken Curry (Ca Ri Ga
A Vietnamese-inspired twist on Indian curry, featuring sweet potatoes and fall-off-the-bone tender chicken in a rich, thick sauce.
Ingredients
vegetable oil
1 tablespoon
yellow onion (chopped (1½ cups))
1 large
Vietnamese or Madras curry powder
2 tablespoons
salt
2¼ teaspoons
chicken (cut into 8 serving pieces; or 3 pounds bone-in chicken parts of your choice)
3- to 4-pound
coconut milk
20-ounce can (2¹⁄ 3 cups)
water (plus more as needed)
1 cup
sweet potatoes and/or russet potatoes (peeled and cut into 2-inch chunks)
2½ pounds
Instructions
1
Step 1
In a large pot, heat the oil over medium heat until it shimmers and starts to glisten. Add the onion and sauté for about 2 minutes until slightly softened. Add the curry powder and ¼ tsp salt, and sauté for about 15 seconds until fragrant.
2
Step 2
Add the chicken and sear each side for 3 to 4 minutes until browned. You do not need to cook the chicken through at this stage; just sear the meat to lock in juices and prevent it from falling apart during cooking.
3
Step 3
Add the coconut milk and water, then add the potatoes. Ensure the chicken pieces and potatoes are fully submerged in the liquid. Add more water if necessary. Turn the heat up to bring to a boil, then reduce the heat to medium-low and cover with a lid. Simmer for at least 1 hour, preferably 2 hours. The dish is done when the chicken is tender enough to fall off the bone, and the sauce has thickened from the starch of the potatoes. Add the remaining salt. Serve hot with freshly steamed rice or French bread.
