Vietnamese Chicken Curry (Cà Ri Gà)
Creamy coconut curry with tender chicken, potatoes, and onions in a fragrant turmeric-based sauce. Ready in under 30 minutes with just one pot.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 can (13.5 oz) coconut milk, unsweetened
- 3 whole potatoes, medium
- 1 whole onion, large yellow
- 2 tablespoons curry powder, turmeric-based
- 1 tablespoon fish sauce
Instructions
- 1
Pat the chicken dry with paper towels, then cut each piece into 2-inch chunks by slicing crosswise through the meat.
- 2
Cut each potato in half lengthwise, then place each half flat-side down and cut crosswise into 1-inch-thick half-moon pieces.
- 3
Cut the onion in half from root to tip, then place each half flat-side down and slice lengthwise into 1-inch-wide strips.
- 4
Heat 1 tablespoon of oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 5
Add the chicken pieces to the hot oil and stir once every 30 seconds for 3 minutes until the outside turns pale gold, not cooked through yet.
- 6
Sprinkle 2 tablespoons of curry powder over the chicken and stir constantly for 30 seconds until the powder smells deeply fragrant.
- 7
Pour in the entire can of coconut milk and stir until the curry powder is fully dissolved with no lumps visible, about 1 minute.
- 8
Add the potato pieces and onion strips to the pot and stir once to distribute them evenly throughout the sauce.
- 9
Bring the pot to a gentle boil over medium-high heat — you'll see large bubbles breaking the surface steadily, about 2 minutes.
- 10
Reduce heat to medium-low and simmer uncovered for 12 minutes, stirring once every 3 minutes, until potatoes are fork-tender and chicken is fully cooked.
- 11
Stir in 1 tablespoon of fish sauce until fully combined — the sauce should taste savory and slightly briny.
- 12
Taste the curry and adjust seasoning by adding a pinch of salt if needed — the fish sauce should be the dominant seasoning, not salty.
Tools you’ll need
- large pot with lid (5–6 quart capacity)
- cutting board
- sharp knife
- wooden spoon
- paper towels
- measuring spoons
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