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Yellow chicken curry with carrots and potatoes in a bowl.

Ca Ri Ga (Vietnamese Chicken Curry)

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
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


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


  • 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.


*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. 


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
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