Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry (Cà Ri Gà)

This aromatic Vietnamese chicken curry combines tender chicken with potatoes and carrots in a fragrant coconut-based broth. Seasoned with lemongrass, curry powder, and warm spices, it's a comforting one-pot meal that's perfect served over rice or with crusty baguette for dipping.

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Course: Main Course

Cuisine: Asian

Keyword: Curry

Prep Time: 20

Cook Time: 45

Servings:

Calories: 385kcal

Equipment

Ingredients

For the Marinade:

2 lb chicken any cut, large pieces
2 tbsp Vietnamese curry powder
2 tsp onion powder
2 tsp salt

For the Curry:

1 lb potatoes large chunks
1 lb carrots large chunks
1 medium onion sliced
2 stalks lemongrass split and smashed
4 cloves garlic chopped
2 tsp red curry paste
1/2 tsp paprika
3 bay leaves
2 tsp sugar
1 tsp chicken bouillon or MSG
16 –24 oz water
16 –24 oz chicken broth
4 oz coconut cream

Instructions

Marinate chicken pieces with curry powder, onion powder, and salt for at least 15 minutes.
In a large pot over medium heat, sauté sliced onion, chopped garlic, and smashed lemongrass until fragrant, about 3-4 minutes.
Add red curry paste and paprika, stirring for 1 minute until aromatic.
Add marinated chicken to the pot and cook briefly, about 5 minutes, stirring to coat with aromatics.
Add potato chunks, carrot chunks, bay leaves, sugar, chicken bouillon, water, and chicken broth to the pot.
Bring mixture to a boil, then reduce heat and simmer for 30-40 minutes until chicken and vegetables are tender.
Remove from heat and stir in coconut cream before serving.
Serve hot with steamed rice or baguette slices.

Notes

Vietnamese curry powder can be found at Asian markets, but Thai or Indian curry powder works as a substitute

For deeper flavor, marinate the chicken for up to 4 hours or overnight in the refrigerator

Adjust liquid amounts based on desired consistency - use less for thicker curry, more for brothier texture

Fresh lemongrass can be substituted with 2 tablespoons of lemongrass paste or 1 tablespoon dried lemongrass

This curry tastes even better the next day as flavors continue to develop - store in refrigerator for up to 3 days

For meal prep, make curry without coconut cream and add it when reheating individual portions

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