Vietnamese Chicken Curry

The category of complexly spiced dishes we know collectively as “curry” was brought to Vietnam by Indian immigrants who arrived in the country in the 19th century, while both Indochina and the port of Pondicherry, India, were under French rule. Lemon grass, fish sauce and star anise were incorporated as curry ingredients to adapt the flavors to local palates. As a result, Vietnamese curry has a uniquely bright, yet deeply savory taste and aroma. Though many versions of cà ri gà, or chicken curry, call for store-bought curry powder, we prefer to mix our own spices so we can control the seasoning. Serve with steamed jasmine rice.