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!
3poundschicken thighs and drumsticks, bone in and skin oncut chicken thighs into 2-3 inch pieces (without bones if preferred)
1mediumlemongrass stalk, minced
1medium shallot, diced
2tablespoonscurry madras powder
1poundRusset potatoes, cut into 2 inch pieces
1poundsweet potatoes, cut into 2 inch pieces
113.5 ouncecanned coconut milk
112 ounce can of Coco Rico soda
For Serving (Accompaniments)
salt and pepper in a small bowl
cilantro leavesoptional 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.