Vietnamese Chicken Curry (Cà Ri Gà)
A warm, aromatic Vietnamese chicken curry made with coconut milk, lemongrass, curry powder, and tender vegetables. This classic cà ri gà is rich but light, deeply flavorful, and perfect with rice, noodles, or crusty bread. An approachable, reliable version you’ll return to again and again.
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Wooden spoon
- Measuring cups & spoons
Ingredients
- 2 pounds bone in chicken thighs or drumsticks
- 1 tablespoon neutral oil
- 2 stalks lemongrass bruised and cut into sections
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons Vietnamese curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 can coconut milk
- 2 cups chicken broth or water
- 2 medium potatoes peeled and cut into chunks
- 1 large carrot cut into chunks
- 1 small sweet potato optional
- Chopped cilantro or scallions for serving
Instructions
- Pat the chicken dry and season lightly with salt.
- Heat oil in a large pot over medium heat. Add chicken and sear until lightly golden. Remove and set aside.
- Add lemongrass, onion, garlic, and ginger to the pot. Cook until fragrant.
- Stir in curry powder, paprika, salt, and sugar to bloom the spices.
- Return chicken to the pot and coat with the aromatics.
- Add fish sauce, coconut milk, and broth. Bring to a gentle simmer.
- Add potatoes, carrots, and sweet potato if using.
- Simmer uncovered until the chicken is tender and the vegetables are soft.
- Adjust seasoning to taste and remove lemongrass before serving.
Notes
- Use bone in chicken for the richest flavor.
- Vietnamese curry powder is mild and aromatic; adjust heat with chili if desired.
- For a thicker curry, simmer uncovered during the last 10 minutes.
- Serve with rice, rice noodles, or crusty bread for a classic Vietnamese pairing.
- Leftovers taste even better the next day as the flavors deepen