Have you ever had Vietnamese chicken curry, or cà ri gà?
I broke out my Dutch oven again last week to make this a sublime dish of braised chicken in a mild curry with carrots and potatoes. Curry is a lesser-known part of Vietnamese cuisine than it is in Thai cuisine, but restaurants really should highlight it more in their menus. It's hard not to love a dish that's a natural amalgam of 3 distinct cultures. Curry traveled Vietnam from India. (Cà ri is Vietnamese for curry, and gà means chicken.) Over time, cooks in Vietnam adapted the dish to use local ingredients and to suit local palates, such as adding fish sauce, lemongrass, and kaffir lime leaf. And of the long-standing French influence, a warm crusty baguette became the de facto side. (Though rice also works.)
Although not as fiery as Indian or Thai curries, cà ri gà is by no means bland. It's aromatic with coconut milk, lemongrass, and kaffir lime, and the generous amount of fish sauce means that no table salt is needed. And you can improvise with this recipe. Use a bay leaf if you can't find kaffir lime leaves. To kick up the heat, feel free to add some dried red chili flakes. You can also substitute sweet potatoes or taro for the potatoes.Read More