Ca Ri Ga

Name: Ca Ri Ga
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 800 g chicken; 400 ml coconut milk; 2 tbsp Vietnamese curry powder; 2 potatoes; 1 baguette — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Ca Ri Ga, a staple in southern Vietnamese households, is a dish that showcases the country's unique approach to curry. Drawing from the traditions of bustling southern curry shops, this home version captures the essence of communal dining, where salt is judged by hand and the richness of coconut milk envelops the senses. It’s a dish that transforms ordinary days into occasions, inviting family and friends to gather around a shared table.

The curry is a harmonious blend of tender chicken, creamy coconut milk, and the subtle warmth of Vietnamese curry powder. Potatoes add a comforting heartiness, soaking up the flavorful broth. Traditionally served with a crisp baguette, this dish invites you to savor each bite, as the bread becomes the perfect vessel for mopping up every last drop of the aromatic sauce.

Ingredients

800 gchicken
400 mlcoconut milk
2 tbspVietnamese curry powder
2potatoes
1baguette — to serve
to tastefine sea salt

Method

Start by patting the 800 g chicken dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and 2 tbsp of Vietnamese curry powder, ensuring each piece is evenly coated. Heat a large, heavy-bottomed pot over medium-high heat and add a few tablespoons of oil. Once the oil is shimmering, add the chicken pieces in a single layer, skin side down, and brown them for about 5-7 minutes until the skin is golden and crisp. Flip and brown the other side for another 3-4 minutes. Remove the chicken from the pot and set aside.
In the same pot, add chopped aromatics such as onions, garlic, and lemongrass if desired, and sauté them over medium heat until they become tender and fragrant, about 3-5 minutes. Stir occasionally to prevent them from burning. This step builds the base flavor for the curry.
Return the browned chicken to the pot, nestling it among the aromatics. Pour in 400 ml of coconut milk, ensuring the chicken is mostly submerged. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together. Meanwhile, peel and cut the 2 potatoes into large chunks and add them to the pot. Cover and let the curry simmer gently until the chicken is cooked through and the potatoes are tender, about 20-25 minutes. The chicken should be tender and easily pull apart with a fork, and the potatoes should be soft but not falling apart.
Once the chicken and potatoes are cooked, uncover the pot and check the consistency of the sauce. If it's too thin, let it simmer uncovered for a few more minutes to reduce and thicken slightly. Taste the sauce and adjust the seasoning with more fine sea salt if necessary. The sauce should be rich and flavorful, coating the back of a spoon.
Finish the dish by adding fresh herbs such as cilantro or Thai basil, if desired, just before serving. Serve the Ca Ri Ga hot, accompanied by a sliced baguette to soak up the flavorful sauce. The curry should be aromatic, with a balance of creamy coconut, spices, and tender chicken and potatoes.