Every country has its own curry — and Vietnamese Chicken Curry, or cà ri gà, has to be one of the best. It's a flavor-packed punch in the face. I love eating this with a delicate, crispy Vietnamese baguette, and ladling leftovers over rice. I can easily go several loaves of bread!
This is a popular recipe to serve at parties, but I was lucky to grow up eating it regularly. It's thinner than Thai or Japanese curries, with a subtle sweetness from the coconut oil. Whole, bone-in chicken adds richness of flavor. Tender carrots and potatoes round out the soup.
Jump to:- ? Ingredients
- ? Instructions
- ? Substitutions
- ? Equipment
- ? Serving suggestions and storage
- ✏️ Top tip
- Vietnamese Chicken Curry (Cà Ri Gà)
- Related
? Ingredients
You will need:
- whole, bone-in chicken
- red potatoes
- carrots
- fish sauce
- shallot
- garlic
- salt
- pepper
- lemongrass
- Vietnamese curry powder (I like the Anh Hai brand)
- chili flakes
- water
- coconut milk
- neutral oil
See recipe card for quantities
? Instructions
Hint: Don't toast the curry too long, or else it will burn and become bitter. For the best texture, use a free-range chicken. At Asian or Vietnamese grocery stores, this may be labeled "Gà Đi Bộ," or walking chicken.
? Substitutions
- Chicken: You can use boneless chicken if you prefer, but you will need more oil to make up for the lack of natural chicken fat. I recommend thighs, as chicken breast may be too dry.
- Vietnamese Curry Powder: I've been told that a madras curry blend is a good substitute for Vietnamese curry powder. I have not tried this. Other brands that I have seen at Asian grocery stores that would be acceptable substitutes are Kim Tu Thap, Indian Chef, and S&B
- Potatoes: For a sweeter curry, you can use sweet potatoes instead of red potatoes. They'll need to cook longer. Use any other waxy, white potato. Don't use russet potatoes, as they won't hold their shape.
? Equipment
For the curry, use a heavy-bottomed pot or a stock pot. A cleaver is needed to cut through the chicken bones.
? Serving suggestions and storage
Like many soups and stews, this dish tastes better the next day. If you have time, let it cool, store it in the fridge and heat it up the next day.
Vietnamese chicken curry is best served with fluffy French or Italian bread. You want something with a nice crust but still fluffy and soft on the inside. The best bread to use is a Vietnamese baguette. If you're lucky enough to live by a Vietnamese bakery, snag some for this dish!
I like to eat any leftovers over rice or vermicelli noodles.
Store this soup in its pot or an airtight container for up to five days. Reheat over the stove for the best results. You can also reheat individual servings in the microwave.
✏️ Top tip
I recommend using bone-in chicken for this Vietnamese chicken curry. The bones will add some heft to the broth, and the skin will release a little fat that will color the broth beautifully.
Note: Nutrition facts are estimated based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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