Vietnamese Chicken Curry (Cơm Cà Ri Gà)
Món truyền thống · Vietnamese
A rich and aromatic Vietnamese chicken curry, featuring tender chicken pieces simmered in a coconut milk broth infused with lemongrass, ginger, turmeric, and curry powder. Served with steamed rice, it's a comforting and flavorful classic.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs, bone-in, skin-on1 kg
- Potatoes, peeled and cubed500 g
- Carrots, peeled and sliced200 g
- Coconut milk400 ml
- Chicken broth200 ml
- Lemongrass, bruised2 stalks
- Ginger, grated1 tbsp
- Garlic, minced3 cloves
- Shallots, minced2
- Turmeric powder1 tsp
- Curry powder2 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Vegetable oil2 tbsp
- Fresh cilantro, choppedfor garnish
- Lime, cut into wedgesfor garnish
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces until browned on all sides. Remove chicken and set aside.
- 2
Add minced shallots and garlic to the pot and sauté until fragrant, about 1-2 minutes.
- 3
Stir in turmeric powder and curry powder, cooking for another minute until aromatic.
- 4
Return the chicken to the pot. Add coconut milk, chicken broth, bruised lemongrass stalks, and grated ginger. Bring to a simmer.
- 5
Add potatoes and carrots to the pot. Season with fish sauce, sugar, salt, and black pepper. Stir well.
- 6
Cover the pot, reduce heat to low, and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7
Remove lemongrass stalks before serving. Adjust seasoning if necessary.
- 8
Serve hot, ladled over steamed white rice, garnished with fresh cilantro and lime wedges.
