Vietnamese chicken curry (ca ci ga)

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Author

Noya Pawlyn's roots in Vietnamese food run deep. Growing up in Vietnam, with four siblings to look after, Noya learnt from a young age the ins and outs of her culture's cuisine. Crumbs paid a visit to her latest culinary venture in Bath, in the shape of her cookery school, Noya's Kitchen. This delicious curry was one of the dishes we created with Noya and is unlike anything we've ever tried before – it's fragrant and sweet, with just the right amount of heat. We're sure it will fast become a new Friday-night favourite.

Yields4 Servings

1

Ingredients

 


Vietnamese chicken curry - ca ci ga
Serves 4

For the marinade
600g chicken thighs, cut into 3cm chunks
1 tbsp of Vietnamese curry powder or madras curry powder
1 tsp salt
½ tsp of sugar
2 tbsp of vegetable oil

For the curry
2 tbsp of vegetable oil
1 small onion, finely chopped
4 garlic cloves, chopped
1 inch piece of ginger, sliced finely
2 tbsp curry powder
1 tsp turmeric powder
1-2 tsp of dried chilli flakes
100-200ml of chicken stock or water
2 sweet potatoes, peeled and cubed (part boiled)
2 tbsp of sugar or palm sugar
4 tbsp of fish sauce
3 kaffir lime leaves or bay leaves
2 lemongrass sticks, cut into 3 inches long and bruised with a pestle and mortar
400ml of coconut milk
2-3 spring onions
Fresh coriander, to serve

2

1. Add the marinade ingredients together in a large bowl with the chicken thighs. Ensure the meat is coated thoroughly and leave for 15 minutes.

2. In a large wok or pan heat the oil until slightly smoking. Fry the chopped onion, garlic, ginger, curry powder, tumeric and chilli flakes until fragrant. Then add the chicken pieces and cook for 10-15 minutes on a high heat. You may need to add a little of the stock or water if you feel it is too dry at this point.

3. Fill a seperate pan with cold water and part boil the sweet potatoes for 5 minutes once the water has reached boiling point. Drain and set aside.

4. To the wok, add the sugar, fish sauce, lime leaves and lemongrass and fry for 5 minutes. Add 100ml of stock or water, along with the sweet potato and bring to the boil, then simmer for 10 minutes.


5. Add the coconut milk and simmer for a further 10-15 minutes. Again, add more water if it gets too thick.

6. Top with sliced spring onion, coriander leaves, or mint and serve with steamed jasmine rice or a French baguette.

www.noyaskitchen.co.uk

CategoryCuisine

Ingredients

Directions

1

Ingredients

 

Vietnamese chicken curry - ca ci ga
Serves 4

For the marinade
600g chicken thighs, cut into 3cm chunks
1 tbsp of Vietnamese curry powder or madras curry powder
1 tsp salt
½ tsp of sugar
2 tbsp of vegetable oil

For the curry
2 tbsp of vegetable oil
1 small onion, finely chopped
4 garlic cloves, chopped
1 inch piece of ginger, sliced finely
2 tbsp curry powder
1 tsp turmeric powder
1-2 tsp of dried chilli flakes
100-200ml of chicken stock or water
2 sweet potatoes, peeled and cubed (part boiled)
2 tbsp of sugar or palm sugar
4 tbsp of fish sauce
3 kaffir lime leaves or bay leaves
2 lemongrass sticks, cut into 3 inches long and bruised with a pestle and mortar
400ml of coconut milk
2-3 spring onions
Fresh coriander, to serve

2

1. Add the marinade ingredients together in a large bowl with the chicken thighs. Ensure the meat is coated thoroughly and leave for 15 minutes.

2. In a large wok or pan heat the oil until slightly smoking. Fry the chopped onion, garlic, ginger, curry powder, tumeric and chilli flakes until fragrant. Then add the chicken pieces and cook for 10-15 minutes on a high heat. You may need to add a little of the stock or water if you feel it is too dry at this point.

3. Fill a seperate pan with cold water and part boil the sweet potatoes for 5 minutes once the water has reached boiling point. Drain and set aside.

4. To the wok, add the sugar, fish sauce, lime leaves and lemongrass and fry for 5 minutes. Add 100ml of stock or water, along with the sweet potato and bring to the boil, then simmer for 10 minutes.

5. Add the coconut milk and simmer for a further 10-15 minutes. Again, add more water if it gets too thick.

6. Top with sliced spring onion, coriander leaves, or mint and serve with steamed jasmine rice or a French baguette.

www.noyaskitchen.co.uk

Vietnamese chicken curry (ca ci ga)