Ca ri ga is a Vietnamese chicken curry dish. It’s a fragrant and flavorful comfort dish with delicious flavors from the chicken, coconut milk, lemongrass and madras curry powder. Rich and tasty, this curry soup is traditionally topped over rice noodles or dipped with a warm (banh mi) baguette for that ultimate bite!
I love warm and comforting foods like wonton noodle soup and curries during the colder season. This Vietnamese chicken curry is my favorite to make and eat as it takes me back to my childhood - so I’m a bit biased here! The ca ri (curry) sauce is a vibrant yellow color with heavenly lemongrass and curry spice aromas. The consistency of the sauce is broth-like, it's much thinner than Japanese curry and is similar to Thai curry with a sweetness from the coconut milk.
This is a mildly spicy dish, but my kids are able to eat it. It takes a bit of prep time but it’s definitely worth it.
Jump to:
Ingredients & Notes
Chicken - I use a mixture of drumsticks and boneless chicken thighs. My mom often uses a whole chicken - chopped up with bone and all! However, with the kiddos it’s much easier and cleaner to use boneless thighs - so you don’t have to worry about shards of bone in your bite!
You can use whatever you prefer, all drumsticks or all chicken thighs will work. Cut the chicken into smaller pieces or keep it whole. Using dark meat is the way to go for this dish, chicken breast will come out too dry.
Curry - For a Vietnamese curry, use madras curry powder. The one that I like to use is “ca ri an do” (translates to Indian curry) by Kim Thu Tap. This is the least spicy option out of the brands I’ve tried, it’s still got a touch of heat but the kids are able to tolerate it, and actually enjoy it.
You can get any madras curry powder at most Asian or Indian markets.
Turmeric - Adds more of that beautiful yellow color to the chicken and broth.
Lemongrass - A fragrant herb/plant popular in most Southeast Asian dishes. This is a must-have aromatic ingredient for the dish. You can get this at most Asian markets, check the frozen aisle for frozen minced lemongrass if the store does not carry fresh varieties.
Fish Sauce - I use Red Boat Fish sauce which can be found at Asian and mainstream American markets. Viet Huong’s “Three Crab” fish sauce is also a popular and more affordable brand.
Potatoes - I used a combination of Russet and sweet potatoes. There are other root vegetables you can use such as carrots, yucca root and Yukon potatoes.
Coconut milk - Gives a creamy richness and coconut flavor to round out the spices.
Coco Rico - This is coconut soda water, added to the broth for a bit of sweetness. Find this at your local Asian or Hispanic market.
Instructions
1). Prep the ingredients: Cut the chicken, mince the lemongrass and garlic, and dice the shallot.
2). Marinate the chicken for at least an hour.
3). Sear the chicken on medium high heat.
4). Add chicken to a pot of water with coco rico and cook for 15 minutes.
5). Pan fry the potatoes.
6). Add the coconut milk and cook for 15 to 20 minutes until the potatoes are fork tender.
How to Serve
- Serve with a warm and crispy Vietnamese baguette (banh mi) with a side of salt and pepper. Dip the bread to soak up that delicious curry and sprinkle on some salt and pepper for an amazing bite!
- Make a ca ri ga noodle bowl with vermicelli rice noodles. Top it with fresh herbs like mint, cilantro and bean sprouts.
- Make a chicken curry rice bowl with some soft and fluffy Jasmine rice.
Pro Tips
- Cut the potatoes into large, 2 inch pieces to prevent them from breaking up when cooking.
- Pan frying the potatoes also helps prevent them from breaking up in the curry.
- Allow time to marinate the chicken for rich and flavorful meat.
- Using bone-in and skin-on chicken adds more depth and flavor to the curry.
More Vietnamese Recipes to Enjoy
Love a recipe you've tried? Please leave a 5-star 🌟rating in the recipe card and a comment below! That'll make my day!
Let's be friends! Follow me on social media @ Instagram, Pinterest. Give me a tag @apeachyplate when you try out a recipe!
Ca Ri Ga (Vietnamese Chicken Curry)
Ingredients
Chicken Marinade
- 3 pounds chicken thighs and drumsticks, bone in and skin on cut chicken thighs into 2-3 inch pieces (without bones if preferred)
- 1 medium lemongrass stalk, minced
- 1 medium shallot, diced
- 2 cloves garlic, minced
- 2 tablespoons curry madras powder
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- ½ tablespoon kosher salt
- 1 teaspoon turmeric powder
Vietnamese Curry
- 1 pound Russet potatoes, cut into 2 inch pieces
- 1 pound sweet potatoes, cut into 2 inch pieces
- 1 13.5 ounce canned coconut milk
- 1 12 ounce can of Coco Rico soda
- 6 cups water
- 3 tablespoons oil
For Serving (Accompaniments)
- toasted baguette
- salt and pepper in a small bowl
- cilantro leaves optional garnish
Instructions
- In a large bowl mix together the chicken, lemongrass, shallot, garlic, curry powder, sugar, fish sauce, salt and turmeric. Cover with plastic wrap and refrigerate for 1 hour.
- While the chicken is marinating, heat the oil in a large size skillet for 1 to 2 minutes on medium high heat. Add the potatoes and pan fry for 5 to 10 minutes until slightly charred on all sides. Set aside on a plate.
- Heat a large pot with water.
- Add additional oil to skillet as needed and heat on medium high heat. Add the marinated chicken and sear for 5 to 6 minutes on each side.
- Add the chicken along with unburnt pieces of aromatics into the pot of water.
- Add the coco rico soda to the pot, take it to a boil on high heat, then lower the heat on medium low to simmer. Cook for 15 minutes.
- Add the potatoes and coconut milk to the pot. Bring the pot to a boil on high heat then reduce to a simmer on medium low heat. Cook for an additional 15 to 20 minutes until the potatoes are fork tender.
- Serve with a toasted baguette and side of salt and pepper to taste.
Notes
- You can use other root vegetables such as carrots, yucca root and Yukon potatoes.
- Cutting the potatoes into larger pieces and pan frying them will help prevent them from breaking apart while cooking.
- Allow time to marinate the chicken for rich and flavorful meat.
- Using bone-in and skin-on chicken adds more depth and flavor to the curry.
- To eat, dip the bread to soak up the curry sauce and sprinkle on some salt and pepper for an amazing bite!
- Additional serving options: make a chicken curry noodle bowl with vermicelli rice noodles. Top it with fresh herbs like mint, cilantro and bean sprouts or make a curry rice bowl with Jasmine rice.
Joy Panem
Thank you for sharing your recipe.
Terri
Spot on! I don’t use the soda but it still tastes amazing just like my mother-in-laws recipe!
Kaylie
Thanks for your feedback! I use the soda because my mom always did. Glad you enjoyed!