Cà Ri Gà

(Vietnamese Chicken Curry)

Ingredients

Chicken and marinade

• 2.5–3 lb chicken thighs and drumsticks, bone‑in skin‑on, cut into 2–3 inch pieces

• 1.5 tsp salt

• 1 tbsp sugar

• 2 tsp chicken bouillon powder (optional, but very common in Vietnamese curry)

• 1 tbsp Madras yellow curry powder

• 1 tsp ground black pepper

• 1 stalk lemongrass, white part finely minced (or 2 tbsp jarred minced lemongrass)

• 2 cloves garlic, minced

• 1 small shallot, minced

• 1–2 tbsp habaNANO hot sauce or seasoning (1 tbsp for medium, 2 tbsp for spicy)

Curry broth

• 3 tbsp neutral oil (canola, vegetable)

• 2 tbsp minced lemongrass (extra, for sauté)

• 3 cloves garlic, minced

• 1 large shallot, minced

• 3–4 cups water or light chicken broth

• 1 can (13–14 oz) coconut milk

• 2 medium potatoes, peeled and cut into chunks

• 2 carrots, peeled and cut into 1/2‑inch coins

• 1/2 yellow onion, cut into wedges

• 1–2 tsp fish sauce, or to taste

• 1–2 tsp sugar, to balance

• Additional salt or curry powder as needed

To serve

• Baguette, steamed rice, or rice noodles (traditional pairings)

• Lime wedges

• Cilantro and green onion, chopped

• Extra habaNANO for the table

Instructions

1. Marinate the chicken

• In a large bowl, combine salt, sugar, chicken bouillon, curry powder, black pepper, minced lemongrass, garlic, shallot, and habaNANO. Mix into a paste.

• Add chicken pieces and massage the marinade all over. Cover and refrigerate at least 1 hour, preferably 2–4 hours or overnight for deeper flavor.

2. Sauté aromatics and brown the chicken

• In a heavy pot or Dutch oven, heat 3 tbsp oil over medium‑high heat.

• Add the extra minced lemongrass, garlic, and shallot. Sauté 1–2 minutes until fragrant and lightly golden, being careful not to burn.

• Add the marinated chicken (reserve any excess marinade in the bowl) and sear 3–4 minutes per side until lightly browned.

3. Build the curry base

• Pour in 3–4 cups water or light chicken broth, just enough to mostly cover the chicken.

• Bring to a boil, then reduce to a gentle simmer. Cover and cook 25–30 minutes, stirring occasionally so the curry doesn’t catch on the bottom.

4. Add coconut milk and vegetables

• Stir in the coconut milk, potatoes, carrots, and onion wedges.

• Partially cover (lid slightly ajar) to prevent the coconut milk from boiling over and simmer on medium‑low for 15–20 minutes, or until potatoes and carrots are fork‑tender and the chicken is very tender.

5. Final seasoning with fish sauce and habaNANO

• Taste the broth and adjust with fish sauce for saltiness and depth, and sugar to balance the curry and habaNANO heat.

• If you want more kick and signature flavor, stir in another 1 tbsp habaNANO directly into the pot and simmer 3–5 more minutes.

6. Serve hot with toasted baguette, steamed rice, or rice noodles to soak up the curry broth, just like traditional Vietnamese cà ri gà service.

• Garnish with cilantro, green onion, and a squeeze of lime.