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    You are here: Home / Vietnamese food / Ca Ri Ga (Vietnamese Chicken Curry)

    Ca Ri Ga (Vietnamese Chicken Curry)

    Published: Sep 2, 2021 · Modified: Jan 7, 2022 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Yellow curry chicken with potatoes and carrots in a bowl.
    Chicken yellow curry with potatoes and carrots in a bowl.

    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!

    Yellow chicken curry with potatoes and carrots in a bowl.

    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
    • Instructions
    • How to Serve
    • Pro Tips
    • More Vietnamese Recipes to Enjoy
    • Ca Ri Ga (Vietnamese Chicken Curry)

    Ingredients & Notes

    Ingredients for ca ri ga.

    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. 

    Ingredients for ca ri ga.

    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

    Images on how to make ca ri ga.

    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.

    How to make potatoes for ca ri ga.

    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. 
    Yellow chicken curry with carrots and potatoes in a bowl.

    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

    • Ga Kho Gung (Vietnamese Ginger Chicken)
    • Bun Rieu Cua (Vietnamese Crab Noodle Soup)
    • Bi Cuon Chay (Vietnamese Vegetarian Tofu Spring Rolls)
    • Chao Ga (Vietnamese Chicken Rice Porridge)

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    Yellow chicken curry with carrots and potatoes in a bowl.

    Ca Ri Ga (Vietnamese Chicken Curry)

    Kaylie
    Ca ri ga is a Vietnamese chicken curry soup. It’s a flavorful comfort dish with delicious flavors from the chicken, coconut milk, lemongrass and madras curry powder. Rich and tasty, this yellow curry is dipped with a warm baguette for that ultimate bite!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    marinating time 1 hr
    Total Time 2 hrs
    Course Main Course
    Cuisine Asian, Vietnamese
    Servings 4 people
    Calories 747 kcal

    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

    *Nutritional facts provided is only an estimate. Accuracy for nutritional information on recipes on this site is not guaranteed. 
    • 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. 

    Nutrition

    Serving: 4peopleCalories: 747kcalCarbohydrates: 51gProtein: 36gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 122mgSodium: 1797mgPotassium: 1285mgFiber: 6gSugar: 18gVitamin A: 16349IUVitamin C: 13mgCalcium: 103mgIron: 5mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!

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    Reader Interactions

    Comments

    1. Joy Panem

      September 14, 2021 at 2:20 am

      Thank you for sharing your recipe.

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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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