Cà Ri Gà or Vietnamese Chicken Curry

Vietnamese Chicken Curry Recipe
Cà Ri Gà or Vietnamese Chicken Curry. Nancy Lopez-McHugh
  • 90 mins
  • Prep: 20 mins,
  • Cook: 70 mins
  • Yield: Serves 4 to 6
Ratings (7)

Vietnamese curry is much lesser known that Indian and Thai curries. In fact, I never knew it existed until about 5 years ago when a food blogging friend shared her family's recipe. Being that it was a new discovery for me, and the fact that I cannot resist curry dishes, I had to immediately try out her recipe. Let me tell you it was one of the best things I've ever done in my life. Vietnamese curry is so flavour, hearty, satisfying and pretty easy to prepare. My husband and I loved it so much that we've been making and eating this curry for years now. I can't recommend it enough, so do give it a try. 

The recipe is a large portion so it is great for a couple of meals or for feeding a crowd. You'll notice that her recipe uses milk, this is something unique to her recipe; but if you'd like you can instead substitute the whole milk with half broth and half coconut cream. 

Something very unique to Vietnamese curry is the inclusion of slices of baguette. This is a traditional way of eating it and something inspired by the French colonisation of Vietnam. All you do is simply dip your bread into the curry broth. I personally, love doing this as it gives the meal a fun twist. 


(This recipe is based on inspired by A Little Bit Burnt's recipe, you'll notice some differences between her recipe and the below, which I've tweaked over the years.)

What You'll Need

  • 3 lb./13.6 kg. chicken meat (use a mixture of dark and white meat for a more flavourful curry)
  • 8 medium carrots (peeled and each cut into thick and even-sized slices)
  • 6 small potatoes (russet, peeled and cut into 1/4 inch)
  • 1 to 2 sweet potatoes (orange, peeled and cut into thick and even-sized slices)
  • 1 large onion (brown, peeled and roughly chopped)
  • 4 large cloves garlic (finely minced)
  • 2 shallots (finely chopped)
  • 3 inch/7.62 cm piece of ginger (peeled and finely minced)
  • 2 stalks lemongrass (bruised)
  • 4 cups of low-sodium chicken broth
  • 2 tablespoons of fish sauce
  • 2 cups of whole milk
  • 1 can of coconut milk
  • 3 tablespoons of Vietnamese curry powder (or Madras powder if not available)
  • 1 to 2 teaspoons salt (fine sea, amount it to taste)
  • Black pepper to taste (ground)
  • 1 to 2 teaspoons sugar (amount it to taste)
  • 2 to 3 tablespoons of vegetable oil
  • Optional: baguette and/or rice noodles (for serving, if desired)

How to Make It

1. Typically, the chicken meat is cut into smaller pieces instead of leaving in the original shape or size. It is up to you if you'd like to cut each piece into smaller ones (you could also have your butcher cut a whole chicken into 10 pieces), if not leave the pieces as is -- but do note that the cooking time will be longer. Make sure you have all of the ingredients at hand and ready to use as this recipe comes together quickly.

2. Season each piece of chicken with a little bit of salt and ground black pepper then set aside. Heat the oil in a large and heavy pot. Once hot add the onion and shallots and sauté until they are soft and translucent. Push them aside and add the chicken pieces, cook the meat until it begins to brown. Next add the minced garlic and ginger and sauté for 3 minutes. Then sprinkle in the curry powder, the salt, and half of the sugar. Give the ingredients a good stir, then add the lemongrass, fish sauce, chicken broth, and coconut milk. Turn the heat to medium-low, cover the pot and simmer for 30 minutes or until the chicken is completely cooked through. Now add the potatoes, carrot and sweet potato pieces. Cover again and allow to simmer until the vegetables are soft, about 15 to 20 minutes. Lastly pour in the whole milk and simmer uncovered for about 8 minutes. Before serving, taste the broth and if needed add more curry powder, salt or any of the other seasonings. 

3. Once the curry is to your liking, serve with some rice noodles and baguette slices on the side. Leftovers are even better the next day! 

Nutritional Guidelines (per serving)
Calories 5639
Total Fat 321 g
Saturated Fat 95 g
Unsaturated Fat 125 g
Cholesterol 1,905 mg
Sodium 3,387 mg
Carbohydrates 42 g
Dietary Fiber 6 g
Protein 607 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)