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Vietnamese Chicken Curry Recipe (Ca Ri Ga)

Updated on March 25, 2013
Ca Ri Ga
Ca Ri Ga | Source

Ca Ri Ga

Curry is spiced soup or stew dishes from South Asian country such as India and Pakistan. This dishes popularity recently have spread out of South Asian region. Some world cuisine have their own version of curry such as Thai curry, Japanese curry, Vietnamese curry, Malaysian curry, etc. Each of them have their own personality and characteristic since each cuisine has adopted their own style cooking, spices and cultural background.

Fixing curry is not a mission impossible. It's easy and very affordable. All you need is some good curry powder, meat, vegetables, milk or coconut milk. That's it and you are ready !. My favorite curry powder is Vietnamese style. Alhough I like spicy food, I prefer mild curry. Vietnamese curry suit my taste but since it's so strong such as Indian or Malaysian curry but yet flavorful and fragrant. Serve it over steamed rice, noodles or with French baguette, the Vietnamese style. Here is my easy and spicy Vietnamese style curry recipe or Ca Ri Ga. If you like spicy food than this recipe is for you.

What You Need for Fixing Vietnamese Chicken Curry


3 lbs chicken (bone-in and skinless), or boneless and skinless

2 stalks lemongrass

1 1/2 inches ginger

1 onion

2 tbsp vegetable oil

4 tbsp Vietnamese Madras curry powder

1/2 tsp chili paste (optional) or crushed dried red pepper

1 tsp salt

3 carrots, peeled and cut into 2-inch chunks

1 pound sweet potatoes or red potatoes, peeled and cut into 1-inch chunks

1 can coconut milk

1 can milk

water as needed

How to Fix Vietnamese Chicken Curry

  1. Using food processor to make process the lemongrass about 2-3 minutes until it's fine, then add ginger and onion. Pulse it until the mixture turns into paste.
  2. In a large pot or saucepan, heat 2 tbsp oil over medium heat. Add ginger-onion-lemongrass paste and stir fry it for about 2 minutes or until it's aromatic. Add curry power, chili paste/crushed dried red chili and stir it about another minute. Toss in chicken, salt and coconut milk. Make sure the liquid cover the chicken. You may need add milk or water if it's not. Add milk or water as needed. Simmer it over medium heat and cook for about 20 minutes.
  3. Add carrots and potatoes. Simmer and cook for about 15 minutes or until potatoes are tender enough. Turn off the heat. Ready to serve. But I prefer to let it stand for at least 45 minutes to develop more flavor.


  • Lemongrass has a lot of fiber and  tough outer layer. To release it's flavor you need to smash the stalk or mince it finely. Usually I use mortar to smash it or something heavy (hammer would work). What you need to do is cut the bottom of stalk, about 5 inches long, peel away outer layes and discard it. After smashing, I put it in mini food processor to get finely minced substance. 
  • Reheat curry over low heat over the time will develop nice flavor. I like to reheat curry leftover and it's better over the days. 
  • If you like, you can simmer the curry for about 30-45 minutes but potatoes and carrot will be fall apart and chicken will be very tender, yet almost fall apart.  Chicken will release it's broth and make the curry very flavorful and the potatoes will release it's starch, yielding thicken soup. It's very tasty.
  • Suit your taste by adding milk or water and or curry paste. If you like lighter curry then you can add more milk or water. 


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    • profile image

      Janay 3 years ago

      This piece was cogent, werniwl-ttel, and pithy.

    • jojokaya profile image

      jojokaya 6 years ago from USA

      thanks..let me know if you like it

    • Donnacha C profile image

      Donnacha C 6 years ago from Ennis, Co Clare, Republic of Ireland

      this dish looks unreal! will defo try it!