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Vietnamese Chicken Curry - best Ca Ri Ga recipe ever, with tender chicken, rich curry with potatoes and carrots. This chicken curry is so good!
I just came back from a short trip to Vietnam.
I spent two days in Ho Chi Minh City, practically eating through every corner of it.
One of the dishes that I really enjoyed during this past trip was Vietnamese chicken curry or Ca Ri Ga, which is the Vietnamese version of Indian chicken curry.
I love all kinds of curries, for example: Malaysian chicken curry, Thai chicken curry. I also really enjoyed the Vietnamese version of it.
Loaded with tender and perfectly cooked chicken, carrots and potatoes, Vietnamese chicken curry is lighter and flavorful, thanks to the ubiquitous fish sauce used in its cooking.
As soon as I am home, I had to develop this recipe to share with you. Making a mean pot of chicken curry is easier than you think, as long as you have all the ingredients.
These days, you can get them at local supermarkets: lemongrass, bottled curry powder and fish sauce.
Once you have them, this dish is a quick 30 minutes recipe to make.
Serve the Vietnamese chicken curry with steamed rice or French bread.
The curry sauce is a little spicy but delightful; the rice or bread will soak up the curry, making this dish one of the most delicious comfort foods for this season. Enjoy!
Frequently Asked Questions
This recipe is only 475 calories per serving.
What To Serve With Vietnamese Chicken Curry
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Vietnamese Recipes You Might Like
- Vietnamese Chicken Wings
- Vietnamese Spring Rolls
- Goi Cuon (Vietnamese Fresh Spring Rolls)
- Pok Pok Wings (Vietnamese Fish Sauce Wings)
Vietnamese Chicken Curry
Ingredients
- 3 tablespoons cooking oil
- 2 oz (1kg) shallot , or onion, diced
- 1 lb (500g) boneless and skinless chicken thighs, cut into big pieces
- 3 tablespoons curry powder , or Madras curry powder
- 2 lemongrass, white parts only, cut into 4-inch (10cm) strips, pounded
- 4 oz (125g) carrots, peeled and cut into chunks
- 6 oz (175g) potatoes, peeled and cut into chunks
- 14.5 oz (411g) chicken broth
- 1/2 cup coconut milk
- 1 tablespoon fish sauce, or to taste
- 1 teaspoon sugar
Instructions
- Heat a small pot over medium heat and add the oil. Once heated, sauté the shallot or onion until softened and aromatic. Then, add the chicken and stir a few times before incorporating the curry powder, lemongrass, carrots, and potatoes. Stir to combine well.
- Add the chicken broth and coconut milk, then turn the heat to low. Cover the pot and let it simmer for about 20 to 30 minutes, or until the chicken, carrots, and potatoes are tender.
- Add the fish sauce and sugar, and stir to combine well. Serve hot with steamed rice and/or French bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where do you get lemon grass?
From Asian supermarket.
Any supermarket does it, such as Sainsbury’s and Tesco
Hi Rasa Malaysia :),
I tried Malaysian food for the first time when I was in LA at a Malaysian Restaurant( Pappa Rich ).From then I also tried various Malaysian Recipes in my little home kitchen :),though I usually customize it as per my taste,I generally leave out the belacan.I am from India and we do have many common ingredients in our cooking with Malaysia:).
Love your site,we also eat Fish Oil rather I think fish stomach but in a different way.I am from India but currently in US .I love to cook.I also have my food blog where I share my recipes which I try out in my kitchen.Your site has Excellent Photography :).
Do visit my blog sometime if you want .
https://happycookingworld.blogspot.com/
This recipe is very helpful . One of the most time effective method to cook chicken. Everybody in my family loved it.
That’s awesome, thanks for trying my Vietnamese chicken curry.
Very nice recipes look nice
Hi Bee, while I haven’t tried your recipe, this is something I make a lot. I’m Vietnamese, aad a kid I would drool like crazy when my mom would make this as it’s one of my favorites. I also love sweetness, so I toss in extra carrots and sweet potatoes and cut back on the white potatoes. We also love to serve this with crusty french bread…oh dear, I’m drooling now just thinking of this :)
Very interesting and delicious dish–flavored like an Indian curry, but with more similar to a Thai curry. Thanks for posting this one! For Celine–Bee’s recipes are often springboards for me which means ideas that let me add and subtract slightly to suit my family’s likes and dislikes and what is in my fridge or pantry. I kept the proportions of carrot/potato/onion/chicken (boneless breast at my house) the same as the recipe, but I added a handful of green beans toward the end for more color and crunch. It may not be traditional, but we had very happy tastebuds
Hi Bee, I’m looking at your latest recipe, Vietnamese Curry Chicken and would love to give it a try! As a beginner in cooking, could you let me know how much carrots and and potatoes are required as to the given measurements 4oz and 6oz? Many thanks!
4 oz is about 1 big carrot and 6 oz is half a big potato.
What brand of curry do you use?
I used an Indian curry powder brand from Malaysia. You can use any curry powder as I mentioned or Madras curry powder.
janeschirmeister@yahoo.com
Yummy!