Vietnamese Chicken Curry - Cari Ga Recipe (with Video)

Marinating the Chicken
1. In a mixing bowl, combine your chicken thigh with 2 tbsp curry powder, 1/2 tbsp sugar, 3 tbsp fish sauce, half of the minced shallots, and half of the minced garlic.
2. Combine and allow to marinate for at least 1 hour.
Preparing the Vegetables
1. Prepare all your other vegetables: white onion, carrots, sweet or russet potatoes, and lemongrass.
Using the Air Fryer
1. To your air fryer trays, evenly lay the carrots and potato - careful to not overcrowd.
2. Air fry at 400 F for 10 minutes.
Preparing the Soup
1. Heat up a large stock pot over high heat with 2 tbsp cooking oil.
2. Once hot, add your garlic and shallots.
3. Sauté for 30 seconds.
4. Add to the pot your white onions.
5. Sauté for another 30 seconds.
6. Add your lemongrass stalks.
7. Sauté for another 30 seconds.
8. Add the marinated chicken thigh.
9. Sauté for 2 minutes.
10. Add 10 cups of water and wait for it to reach a boil.
11. Once boiling, add the air fried potatoes and carrots.
12. Lower heat to simmer and allow to simmer for 25 minutes.
13. Add the coconut milk and season with 1.5 tbsp chicken powder, 3 tbsp fish sauce, and 1 tsp salt.
14. Taste and adjust to your liking.
Toasting the Bread
1. Toast your bread in your air fryer at 365F for 3 minutes.
Serving the Dish
1. Serve and enjoy.