ca ri ga

Every curry lover will fall for our family&#039;s Vietnamese Chicken Curry. It&#039;s everything a curry should be: rich, creamy and packed with earthy flavour! One taste and you&#039;ll feel at home!

Vietnamese Chicken Curry (Cà Ri Gà)

chicken drumsticks

duck giblets ((optional))

tbsp tumeric powder ((or enough

lemongrass

garlic ((smashed))

L / 21 US cup chicken and pork stock

curry leaves ((we get it from the local Asian supermarket))

curry sauce

L coconut cream

US cup sweetened condensed milk

chicken bouillon powder

salt ((or

US cup cooking oil

onions

blood jelly ((optional))

Cut the lemongrass into 10 cm (4&quot;) segments. Smash the lemongrass and garlic cloves until they&#039;re partially split, then put them in a bowl with the drumsticks and giblets.

Marinate the drumsticks and giblets in tumeric powder.

Heat up a wok on high heat and add the cooking oil. Flash fry the taro until crispy on the outside then set aside.Note: This will help to develop a crispy crust around the taro which prevents it from breaking up in the curry.

Flash fry the sweet potatoes until crispy on the outside in the same oil, then set aside.

Separate the lemongrass and garlic from the marinated drumsticks and giblets. Reuse the cooking oil (or replace with 3 tbsp new oil) to fry the lemongrass and garlic for 30 seconds.

Pour the drumsticks into the wok and cook for 5 minutes or enough to to sear all sides.

Meanwhile, bring the chicken and pork stock to a boil and add the curry sauce, coconut cream, condensed milk, chicken bouillon powder, salt and curry leaves.

Add the drumsticks, taro, sweet potatoes and onions in and cook on a medium simmer for 20 minutes.

Optional: While the everything&#39;s cooking, prepare and cook the blood jelly. When ready, add it into the curry pot.

While everything&#39;s cooking, bring a pot of water to a boil and cook the noodles for 10 minutes or until al dente. Drain and let it drip dry.

Serve with a squeeze of lime juice, fresh Vietnamese baguette and rice noodles! 

A warm and delicious bowl of tender chicken and potatoes stewed in a rich and creamy yellow coconut curry broth. Enjoy this three ways: ladled over steamed rice, rice noodles, or serve on the side with a toasty baguette to soak up that bold and amazing flavor.

Vietnamese Chicken Curry (Ca Ri Ga)

lbs chicken (chicken thighs preferred; cut into bite-sized pieces)

salt

sugar

black pepper

madras yellow curry powder

vegetable oil

garlic

shallot (mince)

lime/lemon/bay leaves (optional)

water

coconut milk

carrot (10 oz, peel,

potato (10 oz, peel,

onion

fish sauce

Cilantro

Lemon/limes leaves

This vegan Vietnamese Curry introduces comforting warmth and inviting aromas. Each spoon is a satisfying blend of spices and tender vegetables, simmered in a creamy coconut milk broth. Whether enjoyed on a cozy evening or shared with loved ones, this curry is sure to provide a comforting and nourishing meal that soothes both the body and the soul.

Vegan Vietnamese Curry

garlic, minced

carrots,

potatoes,

(1.5 cups) mushrooms of your choice, sliced

curry powder

tbsp sate sauce

soy sauce

tbsp oil

cinnamon

turmeric powder

tsp black pepper

tbsp sugar

tbsp chili oil

(1.7 cups) coconut milk

(14 oz.) firm tofu

Baguette or rice noodles,

cilantro,

In a bowl, combine the carrots, potatoes, and sliced mushrooms. Add 1 teaspoon of salt, 1 tablespoon of curry powder, 1 tablespoon of soy sauce and 1 tablespoon of sate sauce to the bowl. Mix well and let it sit for 15 minutes, allowing the flavors to meld.

In a shallow pan or pot, heat 2 tablespoons oil over medium heat. Add the diced onion and minced garlic and fry for 1 minute. Add the marinated vegetables (onion, garlic, carrots, potatoes, mushrooms) and sauté until they turn lightly golden on both sides, which should take about 7 minutes.

Remove the tough outer leaves out of the lemongrass then cut into chunks. Lightly crush the lemongrass chunks to release their flavors, and add them to the broth.

Add the ground cinnamon, remaining curry powder, turmeric powder, black pepper. 

Pour in the coconut milk and simmer the curry for 10 minutes or until the vegetables have softened and the flavors have melded together.

While the curry is simmering, prepare the tofu. You can either fry or bake the tofu until it becomes golden and crispy.

Add the remaining seasoning: soy sauce, sugar, chili oil, and cooked tofu and simmer for 5 minutes. 

Serve the vegan Vietnamese curry with baguette or vermicelli rice noodles.

Vietnamese Coconut Chicken Curry (Cà Ri Gà)

13.5 oz coconut milk

carrot (peel,

potato (peel, cut twice the size of carrots)

Marinate chicken

Marinate chicken with salt, stock powder, sugar, black pepper, and yellow curry powder for at least 15 minutes. For larger cuts of chicken or drumsticks, marinate at least 2 hours or overnight in the fridge for best results.

Pan fry aromatics

In a medium skillet or wok with lid, add vegetable oil and heat on medium-high. Add lemongrass, garlic, shallots, and lime/lemon/bay leaves. Sauté for 1-2 minutes until fragrant.

Add chicken and simmer

Toss marinated chicken in the aromatic mixture until evenly coated. Add water. Cover with a lid and simmer on medium-low for 30 minutes. Stir chicken occasionally in the liquid as needed for even cooking. For larger cuts of chickens, cook for an additional 15 minutes.

Add coconut milk and other vegetable

Add coconut milk, potatoes, carrots, and onions. Continue to cover the skillet/wok with a lid but leave a small opening to prevent the coconut milk from boiling over. Simmer on medium-low for 10 minutes or until potatoes and carrots are fork-tender. Remove lemon leaves and discard.

Season stock and serve

Add salt, fish sauce, and sugar. Garnish with thinly sliced cilantro, green onions, or lemon/limes leaves. Serve over a bowl of steamed rice, rice noodles, or on the side of a warm baguette to soak up that amazing flavor.

So glad I found your blog to make this recipe. The instructions are straight forward and can't be faulted, it is fair for people to not get it right as with any dish it is trail and error. But this is my second time making this and couldn't find the first website I used to make it and found yours. 

The result...smells like mum's, looks like mum's, tastes like mum's but I added red Thai chillis for extra kick. Heaven in a bowl with rice noodles. 

I'll be checking out other dishes from your blog for more ideas when I get adventurous. Thank you!

Thanks Vicky for the yummy recipe!  I cooked mine in an Instant Pot for 10 minutes on high pressure (instant release because I'm not patient enough) following your cooking steps and recipe using boneless, skinless chicken thighs (cut up) and it was delicious!  Your recipes are wonderful and easy to follow. With your help I can make Vietnamese dishes that I crave and they bring back memories from my childhood.

Hi Vicky! I've been trying to replicate my mom's cooking for years and I stumbled upon your chicken curry recipe. It is -exactly- like how mom made it. I've tried several other recipes and you haven't steered me wrong. Even mom couldn't remember some of her recipes. Thank you so much! I was wondering if you had a recipe for making chicken floss? My babysitter would make that for me. Thank you for your time. Hope you have a great day.

This recipe is so yummy and very easy to put together. I used chicken drumsticks. I love the simplicity of it, especially when you have a young child to attend to, the more simple the better. My husband couldn't stop talking about it and he wants me to make it again this week. Thank you Vicky, I'll be trying your Soup Nui recipe next. I have never cooked this dish before so let's see how it goes :)

This was a very good curry even without the lime leaves. This was very warming and truly good comfort food.

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Vietnamese Chicken Curry (Cà Ri Gà)

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Top 4 ca ri ga recipes from across the web

The most viewed ca ri ga recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry (Ca Ri Ga)

Vegan Vietnamese Curry

Vietnamese Coconut Chicken Curry (C...

The most viewed ca ri ga recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine