Cà Ri Gà, or Vietnamese Chicken Curry, is comfort food at its best—warm, fragrant, and impossible to resist. In Southern Vietnam, it’s the star of family dinners, the kind of dish that fills the house with the aroma of lemongrass and spices. As a kid, that smell always pulled me into the kitchen, nudging me to ask my mom, “Is it ready yet?”
Stick with me, and I’ll show you how to make a bowl of Cà Ri Gà that’ll outshine any takeout you’ve ever ordered, hands down.
What’s Cà Ri Gà?
Cà Ri Gà is basically Vietnam’s answer to chicken curry. “Cà Ri” means curry, and “Gà” means chicken—simple enough. But its story isn’t just about the name. This dish has roots that stretch back to the Champa Kingdom and Kampuchea Krom, areas in Central and Southern Vietnam where flavors from the Indosphere left their mark.
While most Vietnamese food leans on Sinosphere influences, the South has always been a melting pot of flavors. That’s how we ended up with Southern icons like Bánh Xèo, Bánh Khọt, Bánh Căn—and, of course, the rich, golden bowl of Cà Ri Gà.
What makes this curry stand out? Coconut milk, for one—it gives the broth that velvety, slightly sweet richness. And unlike the fiery kick of Indian curries, Cà Ri Gà is mellow and comforting, kind of like Thai yellow curry’s laid-back cousin.
You won’t find it on every street corner like Phở or Bún Bò Huế. Nope, this one saves itself for special occasions—weddings, birthdays, death anniversaries, or Lunar New Year feasts. That’s when you’ll find the real deal: big, steaming bowls that taste like home and togetherness.
For many people, especially when compared to Japanese curry or Thai red curry, Cà Ri Gà can feel a little… plain. But once you learn how to make it properly, with all the right layers of flavor, something clicks. It goes from “meh” to “where have you been all my life?” in just one spoonful.
Ingredients
Must-haves
- Chicken: In Vietnam, nothing beats Gà Ta—our free-range chicken with firm meat and that springy skin everyone loves. It’s the soul of soups like Cà Ri Gà, Phở Gà, and Miến Gà. No Gà Ta around? Bone-in legs or drumsticks will give your broth that umami kick. Short on time? Boneless thighs are the lifesaver you need—just don’t overcook them.
- Sweet Potato, Taro, and Carrots: A true Southern-style Cà Ri Gà calls for sweet potatoes and taro—sweet, nutty, and oh-so satisfying. Can’t find taro? Regular potatoes will do. Carrots are nice, but honestly, they’re optional.
- Lemongrass: Load it up! Lemongrass is non-negotiable—it’s the soul of Southern Vietnamese dishes.
- Shallots & Garlic: For fragrant base flavor.
- Onion: Adds natural sweetness and a bit of body to the curry.
- Vietnamese Curry Powder & Curry Oil Paste: Use Vietnamese curry powder (or Madras if that’s what you have). Want that deep golden color? Curry oil paste is your best friend. No paste? Add a touch more curry powder plus turmeric. Thai yellow curry paste also works in a pinch.
- Salt & Chicken Powder
- Coconut Milk: Full-fat only. Creamy, luscious, and absolutely worth it. Low-fat has no business here.
- Accompaniments: Cà Ri Gà shines with bún (rice noodles) or a crispy baguette. Can’t choose? Have both.
- Herbs: A handful of Thai basil or sawtooth herb on top for that fresh, aromatic lift.
Optional but Totally Worth It
- Curry Leaves: Extra aroma.
- Mild Chili Powder: For that warm golden hue, I love using paprika or Korean gochugaru. Annatto oil or Vietnamese lemongrass chili oil works, too.
- Condensed Milk: My mom and Vietnamese auntie’s trick for sweetness and depth (sugar works too).
- Chili Salt Dipping Sauce (Muối Ớt): Dip chicken in salt, lime, and chili—pure bliss.
Instructions
Step 1:
Mix half of the curry powder, curry paste, turmeric (if using), salt, chicken powder, and 2–3 tablespoons of coconut milk in a large bowl. Add the chicken, coat well, and marinate for at least 1 hour (or overnight for deeper flavor).
Step 2:
Mince shallots and garlic, bruise the lemongrass, and cut the onion into wedges. Peel and chop sweet potato, taro, and carrots. Soak sweet potato and taro in salted water for 20 minutes, then rinse and drain.
Step 3:
Heat oil in a large pot over medium heat. Sauté the bruised lemongrass until fragrant. Add shallots and garlic, stirring until aromatic. Sprinkle in the remaining curry powder, chili powder, and curry leaves, letting the spices bloom for 30–60 seconds.
Step 4:
Add the marinated chicken to the pot. Stir-fry for 5 minutes until lightly browned. Pour in 4 cups (1 liter) of water and ½ tablespoon of salt. Bring to a boil, then lower heat and simmer for 20 minutes.
Step 5:
Lightly fry the sweet potato, taro, and carrots until golden on the edges.
Step 6:
Add the fried vegetables to the pot along with the remaining coconut milk. Simmer on low for 20 minutes (do not let it boil). Adjust seasoning with salt, chicken powder, and sweetened condensed milk to taste. Add onion wedges and cook for 3 minutes more.
Step 7:
For the dipping sauce, pound chili and salt in a mortar and pestle, then add lime juice and adjust to taste.
Step 8:
Serve the curry with rice noodles (bún) or a crispy Vietnamese baguette. Top with fresh herbs and enjoy!
Helpful Tips
- No Vietnamese curry powder? Madras curry powder works just fine, or even Thai yellow curry paste in a pinch. No curry oil paste? Just add a little extra curry powder plus a pinch of turmeric for that warm color and depth.
- Serving with rice noodles? Make the curry slightly saltier than usual—it balances perfectly once the noodles soak up all that flavor.
- Too runny? A quick cornstarch slurry (cornstarch mixed with a splash of water) will thicken it right up.
Explore more delicious, authentic Vietnamese recipes
(Vietnamese Rice Noodle Salad with Beef)
(Northern Rice Noodles with Grilled Pork)
(Vietnamese Rice Noodle Soup with Pork Meatballs)
Mom’s Secret Cà Ri Gà – Comforting Vietnamese Chicken Curry
Ingredients
- 1.7 pound bone-in chicken (cut into bite-sized pieces) (800g)
- 1½ tbsp Vietnamese curry powder (see Note 1 for substitutions)
- 1 tbsp Vietnamese curry oil paste (see Note 1 for substitutions)
- 1 tbsp mild chili powder (such as paprika or gochugaru)
- 1 tbsp chicken powder (for the marinade)
- 1 tsp salt (for the marinade)
- 2 tbsp coconut milk (full-fat) (for the marinade)
- 3 stalks lemongrass (bruised)
- 1 tbsp minced garlic
- 1 tbsp minced shallots
- 5 dried curry leaves (optional)
- 1 small carrot (about 200g/0.45 lb)
- 1 small sweet potato (about 300g/⅔ lb)
- ½ taro root (about 300g/⅔ lb)
- ½ onion (cut into wedges)
- 1¼ cup coconut milk (full-fat) (about 300ml)
- 2 tbsp sweetened condensed milk (highly recommended)
- 2 tbsp cooking oil
- Salt (to taste)
- Chicken powder (to taste)
- Rice noodles (Bún) or Baguette
- Herbs (Thai basil, sawtooth herbs)
Chili Salt Dipping Sauce (Muối Ớt)
- 1 tbsp Salt
- 1 tbsp Sugar
- ¼ tsp MSG (optional)
- Red chili (to taste)
- Lime juice (to taste)
Instructions
- In a large bowl, combine half of the curry powder, curry paste, turmeric (if using), salt, chicken powder, and a few tablespoons of coconut milk to marinate the chicken. Let it rest for at least one hour, or for an even richer flavor, leave it overnight in the fridge.
- Prepare the aromatics by mincing the shallots and garlic, and bruising the lemongrass stalks. Cut the onion into wedges and peel and chop the vegetables into chunks. Soak the taro roots and sweet potatoes (or regular potatoes) in salted water for 20 minutes, then rinse and drain well.
- In a large pot, heat cooking oil over medium heat. Sauté the bruised lemongrass until fragrant, then add the minced shallots and garlic. Stir until they release their aroma, then add the remaining curry powder, chili powder, and curry leaves, letting the spices bloom in the oil for about 30 seconds to a minute.
- Add the marinated chicken to the pot and stir-fry for about 5 minutes until it's browned on the outside. Pour in 4 cups (1 liter) of water and add ½ tablespoon of salt. Bring it to a boil, then reduce the heat and let it simmer for 20 minutes.
- While the chicken is cooking, lightly fry the sweet potatoes, taro roots, and carrots until they're just browned on the outside. This helps them retain their shape during simmering.
- Add the fried vegetables to the pot along with the remaining coconut milk. Simmer on low heat for another 20 minutes, making sure it doesn’t come to a boil to avoid curdling the coconut milk. Adjust the seasoning with more salt, chicken powder, and sweetened condensed milk to taste. Add the onion wedges and simmer for an additional 3 minutes.
- To prepare the dipping sauce, pound the chili peppers and salt together in a mortar and pestle. Add a squeeze of lime juice, mix, and adjust the flavors as needed.
- Serve your Cà Ri Gà with rice noodles and fresh herbs, or enjoy it with a crispy baguette. Bon appétit!
Notes
- You can swap Vietnamese curry powder with Madras curry powder or Thai yellow curry paste. If Vietnamese curry oil paste isn’t available, simply use extra curry powder and a pinch of turmeric for added color and flavor.
- When serving the curry with rice noodles, season it slightly saltier than normal to balance the flavors.
- If the curry is too thin, thicken it by stirring in a cornstarch slurry.
