Grandma Hoa’s Vietnamese Curry Chicken (Cà Ri Gà)


5 pounds of cut up chicken meat (skin on-boneless thighs are best)
2 tsp curry powder (mix with chicken meat)
2 tsp curry paste (mix with chicken meat)
2 tbsp olive oil

2 shallots finely chopped
4 tbsp chopped fresh garlic
3 tbsp finely chopped lemon grass
3 lime or bay leaves
½ of a jalapeño sliced into thin rings (optional)

2 tbsp of red or yellow curry powder
2 tbsp of curry paste
2-3 tsp salt (to taste)
3 tsp sugar
4 large carrots chopped into 1” segments
4 peeled potatoes cut into 2” pieces
1 large onion chopped into chunks
2 tsp fish sauce

2 cups coconut milk
2 cups half and half


Prep meat and vegetables. Mix two tsp curry powder and two tsp curry paste with raw chicken. Heat olive oil in a large Dutch oven on high. Add garlic and shallots and quickly stir in pan. Add bay leaves and lemon grass. Give a quick stir and reduce heat to medium high. Add chicken and stir to mix ingredients. Add curry powder, curry paste, salt, sugar, carrots, potatoes, onion, and fish sauce. Mix well and cook for five minutes. Add coconut milk and half and half.

Reduce heat to low and cook for approximately 30 minutes. Stir ingredients occasionally. Serve with fresh French bread.