Eat With Emily

Chicken Curry – Cà Ri Gà

Emily Pham

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Chicken Curry Recipe - Cà Ri Gà

Course Main Dish
Cuisine Vietnamese
Servings 9 People

Ingredients

  • 6 Chicken Leg Quarters ( Each leg cut into 3 sections )
  • 6 Ounces Fried Tofu ( Optional )

Marinate the chicken with the the following :

  • 1/4 Cup Fish Sauce
  • 1/2 Tablespoon Garlic Salt
  • 1/2 Teaspoon Black Pepper
  • 1 Tablespoon Sugar
  • 1 Tablespoon Totole Chicken Base Mix
  • 2 Tablespoons Curry Powder
  • 2 Tablespoons Grated Ginger ( 1 piece of ginger about 3 inches in length )
  • 1 Tablespoon Minced Garlic
  • 3 Tablespoons Chopped Shallots

Prep the following :

  • 3 Tablespoons Minced Garlic ( 1 tablespoon for marinating the chicken and 2 tablespoons to saute the chicken )
  • 5 Tablespoons Chopped Shallots ( 3 tablespoons used for marinating the chicken and 2 tablespoons to saute the chicken )
  • 1 Large Yellow Onion ( sliced into wedges)
  • 2 Large Carrots ( peeled and cut into bite size pieces )
  • 3 Stalks Lemongrass ( trim ends , bruise and cut into 2" inch sections)
  • 5 Russet potatoes ( peeled and cut into chunks )

Place the peeled potatoes in a bowl with:

  • 9 Cups Water
  • 1 Tablespoon Salt

Fry the potatoes ( Optional ) :

  • 4 Cups of Vegetable Oil

To make the curry, add to the pot :

  • 24 Cups Water
  • 5 Cups Organic Chicken Broth
  • 2 1/2 Tablespoons Salt
  • 5 Bay Leaves
  • 1/2 Tablespoon Sugar
  • 1/3 Cup Fish Sauce
  • 2 Tablespoons Totole Chicken Base Mix
  • 1/2 Cup Curry Powder
  • 20 Ounces Coconut Cream

To thicken the curry soup:

  • 1 Cup Cold Water
  • 1 Cup Cornstarch

For garnishing ( All optional ) :

  • Thai Basil
  • Red Thai Chili Peppers
  • Bean Sprouts ( Only if eating with Vermicelli Rice Stick Noodles )

Lemon Juice Dip For The Chicken:

  • Lemon Wedges
  • A Pinch Of Salt
  • A Pinch of Black Pepper

Serve with:

  • Hot Fresh Baked French Baguettes
  • Or serve over Vermicelli Rice Stick Noodles

Equipment Needed:

  • 16 Quarts XXL Soup Pot
  • Wok
  • Fine Mesh Strainer

Instructions

  • Mince the garlic ( split the amount as noted in the preparation ). Chop the shallots ( split the amount as noted in the preparation) . Grate the ginger. Then set aside.
  • Wash the chicken and drain. If not already cut by the butcher, then cut each leg quarter into 3 sections.
  • Marinate the chicken with the fish sauce, garlic salt, black pepper, sugar, Totole chicken base mix and curry powder.
  • Toss the chicken to combine all of the ingredients.
  • Also add in 2 tablespoons of grated ginger, 1 tablespoon minced garlic, and 3 tablespoons of the chopped shallots. Marinate for at least 1 hour or more. Overnight is best.
  • Slice the onion into wedges . Cut the carrots into bite size pieces. Trim the ends of the lemongrass, then flatten the lemongrass with the back of a knife and cut the lemongrass into 2" sections . Set aside.
  • In a large bowl add in 9 cups of water and 1 tablespoon of salt. Peel the potatoes, cut into chunks and then add them to the salted water to prevent them from turning brown.
  • Drain and dry the potatoes with some paper towels. Be sure they are dried well so that they do not splatter in the oil.
  • Fry the potatoes in 2 to 3 batches. On Medium-High add 4 cups of vegetable oil to a wok.
  • Once the oil is hot carefully lower the potatoes into the oil.
  • Fry the potatoes until browned. Remove the potatoes from the oil and place on a plate lined with paper towels to drain the excess oil. Set aside.
  • Saute the aromatics and cook the chicken. If your wok cannot fit all of the chicken pieces at one time then split the aromatics in half and saute the chicken in 2 batches if necessary. To begin, in a wok on medium-high heat, add 2 tablespoons of vegetable oil. Once the oil is hot, add 2 tablespoons of minced garlic, 2 tablespoons chopped shallots, 3 bay leaves, and the lemongrass. Even though the photo shows the onion wedges being added in at this time, please do not add them until later to prevent them from becoming too soft. Saute for about 1-2 minutes until fragrant.
  • Then add in the chicken .
  • Cook the chicken for about 5-10 minutes or until the chicken is no longer pink on the outside. Then set the wok aside.
  • Make the curry. In an 16 quart stock pot on Medium-High add in 24 cups of water. Also add in 5 cups of chicken broth.
  • Add in 2 1/2 tablespoons of salt and 1/2 tablespoon of sugar.
  • Add in 1/3 cup of fish sauce.
  • Add in 2 tablespoons of Totole Chicken Base Mix.
  • Add in 1/2 cup of curry powder. Stir and bring to a boil.
  • Then add in the chicken and bring back to a boil.
  • Reduce the heat to Low, cover the pot with a lid and simmer for 5 minutes.
  • During the entire cooking process skim off any foam or fat from the top of the curry. Discard the foam and fat.
  • After 5 minutes of simmering the curry, drop in the carrots, cover with a lid and bring the curry back to a boil. Then reduce heat and simmer the carrots for 10 minutes.
  • Then drop in the fried potatoes and onion wedges.
  • Also pour in the entire can of coconut cream. Stir and bring to back to a boil. Then reduce the heat and simmer the curry for 10 minutes.
  • Make the tapioca starch mixture to slightly thicken the curry. Pour 1 cup of cold water into a bowl then add in 1 cup of tapioca starch. Stir to dissolve tapioca starch. Reduce the heat to LOW then gradually pour in the tapioca starch mixture into the curry. Slowly stir the curry as you pour in the tapioca starch mixture. Cook the curry for another 5 minutes or until the chicken is cooked through and the carrots are tender.
  • Now is the time to add in the fried tofu ( optional ).
  • Once you have turned off the heat let the curry sit on the stove covered with a lid for about 15 - 30 minutes before you serve it ! It will allow for all the flavors to blend and the chicken to be really tender ! Also once it has cooled down a bit it will be easier to remove any leftover fat from the top of the curry.
  • Garnish with some Thai Basils and sliced Thai Chili Peppers for extra heat (optional ).
  • Enjoy !
  • The curry can be served with some french baguettes or rice. It can also be served over some Vermicelli Rice Stick Noodles with Thai basils and beansprouts.
  • (Optional ) Lemon Juice Dip for the chicken. In a small dipping bowl add a pinch of salt and a pinch of black pepper. Then squeeze a wedge or two of lime into the bowl. Stir and dip your chicken pieces into the Lemon Juice dip !

Notes

Please note that deep frying the potatoes is optional.
Also adding the fried tofu is optional.
And each time that you add a new ingredient to the pot of curry such as the carrots, potatoes, chicken, tapioca starch, etc, you will need to bring the curry back to a boil.  Then reduce the heat to simmer.
 Below are some of the brands used in this recipe:
 
 
 
 
 
 
 
 
 
 
 
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