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Easy Vietnamese Chicken Curry Recipe – How to Make Cà Ri Gà. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 3 votes

Easy Vietnamese Chicken Curry Recipe – How to Make Cà Ri Gà

This easy Vietnamese chicken curry recipe makes ca ri ga – or more correctly, cà ri gà – a gently spiced Vietnamese curry that's made with Vietnamese curry powder, a dry spice blend, rather than the ‘wet’ spice pastes made of pounded fresh herbs, roots and spices of Cambodia’s kroeungs and Thailand’s curry pastes.
Prep Time20 mins
Cook Time45 mins
Marinade Time2 hrs
Total Time3 hrs 5 mins
Course: Main Course
Cuisine: Vietnamese
Servings: 4 people
Calories: 295kcal
Author: Terence Carter

Ingredients

  • 1 kilo chicken thighs deboned, cut into chunks
  • 10 baby potatoes peeled
  • 1 carrot sliced
  • 1 red onion sliced
  • 2 garlic cloves minced
  • 20 g fresh ginger finely chopped
  • 1 piece lemongrass stalk finely diced
  • 2 tbsp curry powder
  • 150 ml coconut milk
  • 300 ml chicken stock
  • 2 tablespoons fish sauce more to taste
  • 1 teaspoon sugar
  • 1 tablespoon cooking oil
  • 1 handful bird’s eye chillis
  • 1 handful coriander leaves

Marinade

  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tbsp curry powder

Instructions

  • Mix salt, onion powder & curry powder and rub all over chicken pieces. Marinate for at least 2 hours.
  • Deep fry potatoes and carrots until lightly browned.
  • Add oil to a wok over medium-high heat and add the marinated chicken pieces. Cook until browned.
  • Remove the chicken from the wok and add the onion. Sweat the onion until coloured and then add the garlic, ginger and lemongrass and cook until softened.
  • Return the chicken to the wok and add the coconut milk, fish sauce, sugar and curry powder. Cook until the coconut milk is on a low boil and add the chicken stock. Cover and reduce heat to low. Cook for 30 mins and take the lid off and add the potatoes and carrot.
  • Simmer until the sauce thickens. Check the seasoning and adjust as necessary.
  • Garnish with bird’s eye chillis and coriander leaves.
  • Serve with steamed rice or a baguette.

Nutrition

Calories: 295kcal | Carbohydrates: 40g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 2007mg | Potassium: 998mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2674IU | Vitamin C: 33mg | Calcium: 74mg | Iron: 5mg