Ca Ri Ga (Vietnamese Chicken Curry)

Method

1. 1
   • curry powder 2 tbsp
   • ground turmeric 1 tsp
   • garlic 4
   • fresh ginger 1 tbsp
   • fish sauce 3 tbsp

   Marinate the chicken in curry — Toss the chicken chunks with the curry powder, turmeric, half the garlic, the ginger and 1 tbsp of the fish sauce until every piece is coated in yellow. Leave to marinate at room temperature for 20 minutes.

   ⏱20 min
2. 2
   • vegetable oil 2 tbsp

   Brown the chicken — Heat the oil in a large heavy pot over medium-high heat and brown the chicken in two batches, about 4 minutes each, until the edges are deep gold. Return it all to the pot.

3. 3
   • garlic 4
   • onion 1
   • lemongrass 2

   Sweat the onion and lemongrass — Add the onion, lemongrass and remaining garlic and fry for 3 minutes, until the onion slumps and the pot smells strongly of lemongrass. Scrape up the spiced crust stuck to the base as you stir.

4. 4
   • chicken thigh 800 g
   • chicken stock 6 dl

   Simmer in the stock — Pour in the stock, bring to a bare simmer, cover and cook gently for 15 minutes so the thighs start to give.

   ⏱15 min
5. 5
   • sweet potato 450 g
   • carrot 2

   Add the root vegetables — Add the sweet potato and carrot, cover again and simmer for 15 minutes, until a knife slides into the sweet potato without resistance but the chunks still hold their shape.

   ⏱15 min
6. 6
   • fish sauce 3 tbsp
   • lemongrass 2
   • coconut milk 4 dl
   • white sugar 2 tsp
   • fresh cilantro 4 tbsp
   • baguette 1

   Finish with coconut milk — Stir in the coconut milk, the remaining fish sauce and the sugar and simmer uncovered for 5 minutes, until the sauce is silky but still loose enough to pool. Fish out the lemongrass, scatter with cilantro and serve with baguette for dipping.