Cà Ri Gà (Vietnamese Chicken Curry) is a soul-warming dish from Southern Vietnam, perfect for turning any ordinary day into something special. While it’s simple to make, crafting a truly unforgettable Cà Ri Gà takes a bit of finesse.
But don’t worry—this recipe will show you how to create a bowl of Vietnamese Chicken Curry that’s richer, tastier, and far more satisfying than any takeout you’ve ever had.
What’s Cà Ri Gà?
Cà Ri Gà is Vietnam’s version of chicken curry, with “Cà Ri” meaning curry and “Gà” meaning chicken. Its roots can be traced back to the Champa Kingdom and Kampuchea Krom, regions that once thrived in Central and Southern Vietnam.
Though Vietnamese cuisine is largely shaped by Sinosphere influences, these areas had notable connections to the Indosphere, which introduced unique flavors and culinary traditions.
This cultural fusion gave rise to iconic dishes like Bánh Xèo, Bánh Khọt, Bánh Căn, and, of course, Cà Ri Gà.
Cà Ri Gà is much more popular in Southern Vietnam than in the North. The dish’s rich and creamy texture, thanks to coconut milk. It’s also a milder and less spicy option compared to Indian curries and Thai red and green curries. Flavor-wise, it bears a closer resemblance to Thai yellow curry.
Cà Ri Gà isn’t the kind of dish you’ll spot at street vendors like Phở, Bún Bò Huế or Cà Phê Sữa Đá. Instead, it’s a beloved staple at family gatherings.
Whether it’s a wedding, birthday, death anniversary, or Lunar New Year celebration, that’s where you’ll find the most flavorful, heartwarming bowls of this creamy curry.
I’ll admit, I wasn’t always a fan of Cà Ri Gà. It seemed a bit plain next to my favorite, the thick and savory Japanese curry. But once I learned how to make it the right way, everything shifted—it quickly stole my heart.
Ingredients
Must-have Ingredients
Chicken: In Vietnam, we love using Gà Ta—a free-range, indigenous chicken known for its firm texture and bouncy skin, ideal for soups like Cà Ri Gà, Phở Gà, and Miến Gà (Chicken Glass Noodle Soup).
- You can substitute with chicken legs or drumsticks, but be sure to reduce the cooking time. The bone-in cuts add extra umami to the broth, but if you’re short on time, boneless chicken thighs are a great alternative.
Sweet Potato, Taro, and Carrots: For Cà Ri Gà, in Vietnam, we prefer sweet potatoes and taro roots for their naturally sweet and nutty flavor. Potatoes can be used as a substitute. Carrots are just optional.
Lemongrass: The more, the better! Lemongrass is essential in many Southern Vietnamese dishes, from Bò Kho (beef stew) to lemongrass chicken.
Shallots & Garlic: For fragrant base flavor.
Onion: Provides sweetness and depth to the curry.
Vietnamese Curry Powder & Vietnamese Curry Oil Paste (any brand): Use Vietnamese curry powder or Madras curry powder.
- Vietnamese Curry oil paste enhances both the color and richness. If you don’t have curry paste, add extra curry powder and a little more turmeric powder.
- In a pinch, Thai yellow curry paste can be used as an alternative.
Salt and Chicken Powder: For seasoning and balance.
Coconut Milk: Full-fat coconut milk gives the curry the creamy richness.
Accompaniments: Cà Ri Gà pairs beautifully with rice noodles (bún) or a crispy Vietnamese baguette.
Herbs: For a fresh touch, garnish with vibrant Vietnamese herbs like Thai basil and sawtooth herb.
Otional Ingredients
Curry Leaves (optional): Fresh or dried curry leaves bring an extra layer of flavor.
Mild Chili Powder (optional): For vibrant color, use paprika or Korean gochugaru chili powder. You can also swap this for annatto oil or Vietnamese lemongrass chili oil.
Sweetened Condensed Milk (optional): Here’s a secret from Vietnamese local aunties—adding sweetened condensed milk gives the curry a subtle sweetness and depth. If you don’t have it, granulated sugar works as a substitute.
Chili Salt Dipping Sauce (Muối Ớt) (optional): A simple yet flavorful dip made from salt, chili, and lime. In Vietnam, we often dip the chicken into this zesty, salty-sour sauce.
Helpful Tips
- You can substitute Vietnamese curry powder with Madras curry powder or Thai yellow curry paste. If you don’t have Vietnamese curry oil paste, use extra curry powder and a bit of turmeric for color and flavor.
- If you’re serving the curry with rice noodles, season it slightly saltier than usual to balance the flavors.
- If the curry turns out too thin, you can thicken it by stirring in a cornstarch slurry.
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)
Vietnamese Chicken Curry | Cà Ri Gà (Authentic Recipe)
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.
