Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry, or Cà Ri Gà, is the ultimate comfort food! Succulent chicken thighs, hearty potatoes, and sweet carrots are braised in an aromatic and fragrant broth that's deceivingly easy. It's a cozy and warming soup that'll have you slurping the bowl clean!

Why You'll Love It

• Easy: Traditional Vietnamese recipes may seem intimidating, but they're easier than they look. Luckily, this Cà Ri Gà only requires one pot and about 30 minutes of active cooking time.
• Authentic: This Vietnamese Chicken Curry is one of my family's tried-and-true recipes. I grew up on this dish and combined both my dad's and aunt's recipes for the ultimate Cà Ri Gà.
• Flavorful: There is absolutely no shortage of flavor here. Fish sauce, spicy curry powder, lemongrass, coconut milk, and fresh herbs make this vibrant yellow curry absolutely delicious!

• Chicken: For the best Vietnamese curry, use dark meat with bones and skin. I like using chicken thighs. More information provided below.
• Curry powder ("bột cà ri"): Use Madras curry powder, which is a spicier blend from India. The brand I use is Kim Tu Thap (labeled "Ca Ri Ni An Do" for Indian curry powder) but Sing Kung and D&D are also popular. Each curry blend is different though, so start with a small amount and adjust to your preferred spice level. These can be found at an Asian grocery store.
• Fish sauce: Used ubiquitously in Vietnamese cooking for salt and umami. My favorite brand is Red Boat because it's more concentrated, so a little goes a long way. You may need to add more if using a different brand.
• Onion, shallot, and garlic: Three aromatics to add plenty of flavor to the curry.
• Lemongrass: Adds a light citrus and mint-like flavor. You can find fresh stalks of lemongrass in the refrigerated section or pre-chopped bags in the freezer aisle. Have too much leftover? Use it in Thit Nuong (Vietnamese Pork Skewers).
• Bay leaves: Another must have in Vietnamese Chicken Curry. Adds a mild menthol flavor.
• Chicken broth: I cook exclusively with bone broth. It supports digestion, is rich in collagen, and has anti-inflammatory components. You can find it in the frozen section. If using regular chicken broth, I recommend low-sodium.
• Coconut milk: For sweetness and creaminess. I recommend using full-fat coconut milk for more richness and body. Give it a good shake or stir before adding it to the pot.
• Potato and carrots: Any type of potatoes work - I usually use Russet. Some recipes recommend frying the potatoes and carrots beforehand so they hold their structure better. I personally don't find this necessary - just cook them until they're fork-tender but not mushy, and they'll still hold up well in the stew.
• Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
• Cilantro and green onion: for garnish

Substitutions & Variations

• You can use any cut of chicken you'd like. Boneless meat will cook faster and can dry out. As always, I highly recommend using a meat thermometer so there's no guesswork! Chicken should cook to an internal temperature of 160-165°F.
• If you can't find Madras curry powder, substitute with any Indian yellow curry powder blend.
• Feel free to fry the potatoes and carrots first. Heat a shallow layer of oil in a pot and fry the vegetables in patches until a crust forms on the outside, about 2-3 minutes each side.
• Any type of potatoes would work. Yukon Gold potatoes are creamier with a buttery flavor. Sweet potatoes or even taro would also work!
• Substitute coconut milk with regular milk (half and half or heavy cream would work too), coconut soda like Coco Rico, or coconut water. Feel free to use any blend of these as well.
• Add more vegetables to your Vietnamese Chicken Curry! Bell pepper, green beans, corn, fresh spinach, bean sprouts, or bok choy would all be delicious. You can also add minced jalapeno or Thai chili for more spice.
• If you can't find fresh lemongrass, use ¼ cup pre-chopped lemongrass from the freezer section or 2 tablespoon stir-in paste in the vegetable section of your local grocery store. 
• For more savoriness, add ½ teaspoon chicken bouillon powder to the soup.
• For a milder, less spicy Cà Ri Gà, start with 1 tablespoon curry powder in the marinade and 1 teaspoon in the stew. Taste and adjust to your liking. You can also use half Madras curry powder, half regular curry powder.

First, remove any dry outer layers that easily peel away and cut off the top leafy ⅓. Then use a mallet, the flat side of your knife, or a rolling pin to pound the lower ⅓ bulb to release its oil and aroma.

Fold in half to fit into your pot. If you'd like, you can use one of the dried leaves to wrap it into a bundle. Don't forget to remove the stalks before serving.

STEP ONE: First, cut the chicken to 2-3" pieces (through the bone if necessary). Place into a large bowl, along with salt, pepper, curry powder, and fish sauce. Stir until chicken is evenly coated and let marinade for at least 1 hour, up to overnight. If marinading for more than 2 hours, cover with plastic wrap and store in the fridge. Let come to room temperature before searing.

STEP TWO: Heat oil over high heat in a large heavy-bottomed pot (I recommend an enameled cast iron Dutch oven). Add half the chicken, skin side down, and sear for 2-3 minutes. When the chicken easily releases from the bottom of the pot, flip and sear for an additional 2-3 minutes. Transfer to a plate and repeat with second half. Set aside.

Let the pot cool, then carefully discard excess fat and thoroughly clean pot.

STEP THREE: Heat more oil over medium-high heat. Add onion along with a pinch of salt and sweat for 2-3 minutes or until edges are translucent.

Then add shallot and garlic, stirring for 30 seconds until fragrant. If there are any browned bits (fond) on the bottom, add a splash of broth to deglaze and scrape it up.

STEP FOUR: Add curry powder, fish sauce, lemongrass, bay leaves, chicken broth, coconut milk, potato, and carrots to the pot. Season with salt and pepper, then nestle the chicken in so it's partially in the liquid. Bring to a boil, then turn the temperature down so it's at a rolling simmer. Cook for 10-20 minutes until the internal temperature of the chicken is 160°F and potatoes are fork tender.

STEP FIVE: Discard the bay leaves and lemongrass stalks. Adjust the curry to your seasoning - add more curry powder, fish sauce, chicken broth, etc as preferred. Garnish with fresh cilantro and sliced green onion, then serve immediately.

💭 Top Tips

• Room temperature chicken: Make sure the chicken is at room temperature for even cooking. If you're marinating for just 1-2 hours, you can keep the chicken out on the counter. If marinating for more than 2 hours, place it in the fridge and then take it out 30 minutes to come to room temperature before cooking.
• Sear the chicken in batches: If you overcrowd the pot, there won't be enough air circulation for it to brown. Instead, the chicken will steam and you won't achieve as much flavor in the chicken. Searing the marinaded chicken will also bloom the spices in the Madras curry powder, which is the secret to a good Vietnamese curry.
• Clean the pot: After searing the chicken, let the pot cool slightly and clean it thoroughly. This allows the color of the curry to be more vibrant. Leaving the fond, or browned bits, will make the curry murky and more brown than yellow.
• Cut potatoes smaller so they cook in the same amount of time as the chicken. If the vegetables are taking a little longer to cook than the chicken, feel free to keep simmering without fear. Since we're cooking the chicken thighs in plenty of liquid, it'll be more forgiving and won't dry out as easily.
• Use a meat thermometer: The cooking time will depend on the size of your chicken. I always recommend using a meat thermometer for safety. I used bone-in chicken thighs that were cut in half and it would usually take about 15 minutes for the chicken to cook to an internal temperature of 160°F.

The best thing about Cà Ri Gà is how versatile it is! Like Bò Kho (Vietnamese Beef Stew), you can serve it any way you'd like. The most popular options are:

• Noodles: Bún (vermicelli noodles) or phở (rice noodles) are popular options. I'd recommend adding more broth and/or coconut milk and seasoning the soup to taste with fish sauce. Cook the noodles in a separate bowl of salted boiling water and combine together in individual bowls.
• Rice (cơm): Fluffy white or brown rice is delicious way to sop up the curry. You can even serve it with fried rice.
• Crusty bread: My favorite way to enjoy Vietnamese soups. Vietnamese baguettes (bánh mi) are extra light and fluffy, but French baguettes or even dinner rolls would work.