Cà Ri Gà (Vietnamese Chicken Curry)

5 from 18 votes

Cà Ri Gà is a Vietnamese Chicken Curry with a creamy broth and melt-in-your-mouth drumsticks. It's the perfect companion for baguettes and noodles!

Prep Time3 15

Cook Time40

Marinating Chicken1

Total Time1 3 55

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Vietnamese

Servings:

Calories: 888kcal

5 L / 21 US cup chicken and pork stock
15 curry leaves (we get it from the local Asian supermarket)
600 g / 1.5 lb taro (peeled and cut into large chunks)
600 g / 1.5 lb sweet potato (peeled and cut into large chunks)
230 g / 0.5 lb curry sauce (we get it from the Asian grocery store; or use 3 tbsp curry powder instead)
1 L / 4 US cup coconut cream
2 US cup sweetened condensed milk
1 tbsp chicken bouillon powder
3 tbsp salt (or to taste)
2 US cup cooking oil
2 large onions
blood jelly (optional)

Cut the lemongrass into 10 cm (4") segments. Smash the lemongrass and garlic cloves until they're partially split, then put them in a bowl with the drumsticks and giblets.
Marinate the drumsticks and giblets in tumeric powder.
Heat up a wok on high heat and add the cooking oil. Flash fry the taro until crispy on the outside then set aside.
Note: This will help to develop a crispy crust around the taro which prevents it from breaking up in the curry.
Flash fry the sweet potatoes until crispy on the outside in the same oil, then set aside.
Separate the lemongrass and garlic from the marinated drumsticks and giblets. Reuse the cooking oil (or replace with 3 tbsp new oil) to fry the lemongrass and garlic for 30 seconds.
Pour the drumsticks into the wok and cook for 5 minutes or enough to to sear all sides.
Meanwhile, bring the chicken and pork stock to a boil and add the curry sauce, coconut cream, condensed milk, chicken bouillon powder, salt and curry leaves.
Add the drumsticks, taro, sweet potatoes and onions in and cook on a medium simmer for 20 minutes.
Optional: While the everything's cooking, prepare and cook the blood jelly. When ready, add it into the curry pot.
While everything's cooking, bring a pot of water to a boil and cook the noodles for 10 minutes or until al dente. Drain and let it drip dry.
Serve your Cà Ri Gà with a squeeze of lime juice, fresh Vietnamese baguette and rice noodles!

Marinate the drumsticks overnight. For the best infused Cà Ri Gà flavors, coat the meat in marinade and leave it in the fridge. If you're low on time, 20 minutes will work.
Let the chicken come to room temperature. Make sure to take the chicken out of the fridge 20 minutes prior to cooking to avoid having tough meat.
Avoid cooking the sweet potato and taro for too long. The longer they cook in the soup, the softer they become and the more likely they are to break apart.
We use the A1 Meat Curry Sauce from our local Asian grocery store, but if you can't find it then simply add more curry powder. The sauce is sold in individually sealed packets, which also comes in a vegetarian version.
This recipe uses duck giblet for a crunchier texture, but you can use the chicken version if that's what you prefer. Alternatively, skip it altogether.
When we eat this dish, my family likes to serve it with both baguettes and noodles. You can do the same or opt for your preferred one.