Vietnamese Chicken Curry, or Cà Ri Gà, might not be as globally recognised as other Vietnamese like Phở Bò Tái or Chả Cá Lã Vọng, but it’s an absolute gem. Unlike Indian curries, which dominate the conversation, Cà Ri Gà offers a unique flavour profile, combining the aroma of lemongrass and five-spice with the creamy richness of coconut milk.
I might be a bit biased, being Vietnamese-born and a sweet potato lover, but this dish truly stands out. Interestingly, when one of my son’s university friends learned I cook Vietnamese food at home, her favourite dish wasn’t Phở but Cà Ri Gà – Vietnamese Chicken Curry!
The best part? Despite its sophisticated taste, it’s surprisingly easy to prepare. Let me walk you through it.
Ingredients you’ll need
Chicken and marinade
- Chicken drumsticks – I prefer drumsticks for their manageable size and the natural sweetness the bones contribute. While you could use a whole chicken or legs, drumsticks are perfect for a quick weekday meal.
- Marinade ingredients: curry powder, five-spice powder, sugar and salt.
Vegetables and herbs
- Sweet potatoes are the star of the dish! Chop them into small wedges and toss them with curry powder, five-spice powder, a pinch of salt, and a drizzle of annatto oil (see my Vietnamese Beef Stew—Bò Kho for a quick guide). Air-fry or roast them for about 10 minutes to prevent them from getting mushy when added to the broth later.
- Shallots, garlic and ginger – Finely chopped.
- Lemongrass – Tenderise and halve lengthwise for maximum flavour.
- Onions – Cut into wedges.
- Coriander – For garnish.
For the broth
Coconut water and coconut milk – These add natural sweetness and richness to the curry.
Cooking instructions
1. Marinade the chicken
Combine drumsticks with curry powder, five-spice powder, sugar and salt in a large mixing bowl. Massage the marinade into the chicken and let it rest for at least 30 minutes.
2. Saute the aromatics
Heat a tablespoon of olive oil in a wide pan or pot over medium-high heat. Add the chopped shallots, garlic and ginger, stirring for about 30 seconds. Then add the lemongrass and stir for another minute or two until fragrant.
3. Seal the chicken
Add the marinated chicken drumsticks to the pot. Stir quickly for 2-3 minutes to seal the chicken and prevent sticking.
4. Simmer the chicken
Pour in 200ml coconut water. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
5. Prepare the sweet potatoes
While the chicken simmers, air-fry the sweet potato wedges at 240°C for 8-10 minutes. Alternatively, use an oven to achieve the same result.
6. Add Coconut milk and sweet potatoes
Pour coconut milk into the pot and bring it back to a gentle boil. Add the sweet potatoes, stirring to distribute them evenly. Simmer for another 5 minutes.
7. Final Touches
Add the onion wedges and cook for an additional 2-3 minutes. Test the broth and adjust the seasoning with 1/2 tablespoon of fish sauce if needed. Garnish with coriander and drizzle a tablespoon of annatto oil for that beautiful red-orange hue.
Serving suggestions
Vietnamese Chicken Curry – Cà Ri Gà is incredibly versatile and can be enjoyed in several ways:
- With crusty baguette for a classic pairing.
- Over steamed rice for a comforting meal.
- With round noodles (bún) for a hearty bowl.
Why you’ll love Vietnamese Chicken Curry
This recipe is a brilliant combination of simple ingredients and bold flavours. The sweetness of the coconut milk, the earthiness of sweet potatoes and the fragrant lemongrass all come together beautifully. Whether you’re new to Vietnamese cuisine or a seasoned foodie, this is a must-try dish that’s bound to become to favourite.
Let me know how it turns out for you! If you’ve got any tweaks or questions, drop them in the comments below. Happy cooking!
If you love chicken dishes, don’t miss my other recipes here. From quick weekday meals to indulgent weekend treats, there’s something for everyone.
Vietnamese Chicken Curry Recipe (Cà Ri Gà)
Description
A fragrant and flavourful Vietnamese Chicken Curry (Cà Ri Gà) made with tender drumsticks, sweet potatoes, and aromatic lemongrass in a rich coconut milk broth. Perfectly paired with rice, baguette or noodles, this easy-to-make dish is a comforting classic sure to impress!
Vietnamese Chicken Curry - Gà Cà Ri
Chicken and Marinade
Vegetables and herbs
For the Broth
Instructions
-
Marinate the Chicken
- In a large bowl, mix chicken drumsticks with all marinade ingredients.
- Rub well and set aside for 30 minutes.
-
Saute Aromatics and cook the Chicken
- Heat a tablespoon of oil in a pot over medium-high heat.
- Add shallots, garlic, and ginger.
- Stir for 30 seconds, then add lemongrass and saute until fragrant.
- Add the marinated chicken to the pot.
- Stir for 2-3 minutes to seal.
- Pour in 200ml coconut water, bring to a boil, then reduce heat and simmer for 15 minutes.
-
Prepare Sweet Potatoes
- Toss sweet potato wedges with curry powder, five-spice powder, salt and annatto oil.
- Air-fry at 240°C for 8-10 minutes or roast in the oven.
-
Add Coconut Milk and Sweet Potatoes
- Pour in the coconut milk and bring back to a gentle boil.
- Add the cooked sweet potatoes and simmer for 5 minutes.
-
Finish the Dish
- Add onion wedges and cook for 2-3 minutes.
- Taste and adjust seasoning with fish sauce if needed.
- Garnish with coriander and drizzle annatto oil for a vibrant finish.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 615.11kcal
- % Daily Value *
- Total Fat 38.26g59%
- Saturated Fat 19.74g99%
- Trans Fat 0.1g
- Cholesterol 184mg62%
- Sodium 936.13mg40%
- Potassium 1157.01mg34%
- Total Carbohydrate 29.61g10%
- Dietary Fiber 4.29g18%
- Sugars 7.91g
- Protein 40.48g81%
- Vitamin A 396.88 IU
- Vitamin C 7.97 mg
- Calcium 101.84 mg
- Iron 6.45 mg
- Vitamin D 0.2 IU
- Vitamin E 1.17 IU
- Vitamin K 8.66 mcg
- Thiamin 0.27 mg
- Riboflavin 0.49 mg
- Niacin 10.93 mg
- Vitamin B6 0.96 mg
- Folate 47.14 mcg
- Vitamin B12 1.06 mcg
- Phosphorus 479.93 mg
- Magnesium 126.16 mg
- Zinc 4.98 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chicken Choices: Drumsticks are ideal for their size and the natural sweetness their bones add. You can use chicken legs or a whole chicken, but ensure the pieces are cut evenly for uniform cooking.
- Sweet Potato Prep: Air-frying or roasting the sweet potatoes prevents them from becoming too soft in the curry.
- Customising Spice Levels: Add or reduce curry powder to suit your preference. For a spicy kick, add chopped red chilli or a pinch of chilli powder.
- Make-Ahead Tips: The curry tastes even better the next day as the flavours develop. Prepare ahead and refrigerate for up to 3 days.
- Substitutions: If annatto oil is unavailable, a touch of paprika can mimic the vibrant colour. No coconut water? Use water.
User Reviews
tasted amazing!