Vietnamese Curry Chicken | Cà Ri Gà

Name: Vietnamese Curry Chicken | Cà Ri Gà
Total time: 4500 s
Yield: 4-6 people
Cuisine: American
Ingredients: 4 chicken leg quarters (chopped to pieces); 1 Shallot (minced); 5 cloves garlic (minced); 1.5 Tbs Cà Ri Nị (cay) (spicy); 1.5 Tbs Cà Ri Bơ (ít Cay) (mild); 3/4 tsp sea salt; 3 tsp sugar; 1.5 Tbs Fish Sauce; 1/2 tsp msg; 3 Tbs neutral oil; 1 small Kabocha Squash (chopped) (skin on); 1-2 large carrot (chopped); 3 lemongrass (smashed & bundled); 3 star anise; 2 bay leaves; 2 Tbs Cà ri ni (spicy); 2 Tbs Cà ri bơ (mild); 2 can chicken broth; 1 can coconut milk/cream; 4 cups water; 2 Tbs fish sauce; 1 tsp sea salt; 1.5 oz rock sugar; as needed Neutral oil; 4 Tbs Corn starch slurry

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

Curry is very different depending on what cuisine it is. This Vietnamese curry use the fragrance of lemongrass with star anise to bring out a twist of flavor and aroma. Using kabocha squash for curry is the best!

Quoc Nguyen | Chef Q @chefqstr

Saved

Ingredients

1 hr 15 minutes

4-6 people

Chicken marinade
4chicken leg quarters (chopped to pieces)
1Shallot (minced)
5 clovesgarlic (minced)
1.5 TbsCà Ri Nị (cay) (spicy)
1.5 TbsCà Ri Bơ (ít Cay) (mild)
3/4 tspsea salt
3 tspsugar
1.5 TbsFish Sauce
1/2 tspmsg
3 Tbsneutral oil
Others
1small Kabocha Squash (chopped) (skin on)
1-2large carrot (chopped)
3lemongrass (smashed & bundled)
3star anise
2bay leaves
2 TbsCà ri ni (spicy)
2 TbsCà ri bơ (mild)
2 canchicken broth
1 cancoconut milk/cream
4 cupswater
2 Tbsfish sauce
1 tspsea salt
1.5 ozrock sugar
as neededNeutral oil
4 TbsCorn starch slurry

Saved

Steps

1 hr 15 minutes

1

Marinade chicken with all ingredients listed in the “Chicken Marinade”. Marinade overnight or at least 3 hrs room temp.
2

Air fry your chopped kabocha squash and carrots with light spray of oil 390F for 20 minutes.
3

On high heat, With some oil, sauté lemongrass, star anise, and bay leaves till fragrant. Add in curry powder and sauté quickly. Add in chicken and toss for even seared.
4

Once chicken is evenly seared, add in chicken broth, water to cover, rock sugar, air fried kabocha & carrots, coconut milk, fish sauce, & sea salt (adjust to taste). Cover lid, low heat, and simmer for 10 minutes.
5

Add cornstarch slur (1 part cornstarch 2 part water) for desired consistency.
6

Enjoy! Great with vermicelli noodles & baguette!