Vietnamese Curry Chicken

Vietnamese Curry Chicken

Today we're making my mom's easy Vietnamese chicken curry (cà ri gà) recipe. The ultimate comfort dish you crave and keep coming back to for those cooler months in the year.  

Vietnamese curry in a bowl

Gà Ri Gà: The MVP of Weekday Dinners

If you're looking for a straightforward, no-fuss dish that's still a knockout in terms of taste and flavour, Gà Ri Gà should be on your list. Here's why:

  • One Pot, Zero Worries: Everything gets tossed into one pot, and that's it. Simmer, enjoy, and then enjoy even more thinking about the minimal cleanup after.
  • A Different Kind of Curry: This isn't your typical curry. Thanks to the fish sauce, you get a depth that's uniquely Vietnamese. And, while most curries lean heavy on the creamy side, this one's a bit different. You can make it as creamy (or not) as you want with coconut milk.

curry chicken


  • 1lb chicken thighs and drums
  • 1 onion (roughly chopped)
  • 4-5 medium sized cloves of garlic (minced)
  • 1 inch of ginger (minced)
  • 1 tbsp chicken bouillon
  • 2 tsp sugar
  • 5-6 tbsp fish sauce (Add more if it's not salty enough)
  • 4 tbsp curry powder (Go for the Vietnamese pyramid brand (ca ri ni an do) if you can find it. T&T and other Asian grocery stores often have it. But hey, if you're in a pinch, other curry powders work too. Just tweak with some extra cayenne.)

curry powder

  • 1 extra tsp of cayenne pepper
  • 3 Thai chilis
  • 4-5 yellow potatoes (halved)
  • splash of coconut milk (3-5 tbsp)
  • 5-6 tbsp cooking oil

Time to Get Cooking:

1. Start Strong: Heat up that oil in your pot and toss in chopped onion, garlic, and ginger. Let the kitchen fill up with those awesome aromas.

2. Add the Chicken: Time for chicken. Give those thighs and drums a good sear on high heat.

3. Curry On: With the chicken to the side, drop in some more oil and that curry powder. Mix it up until it’s got this awesome paste-like consistency. It's gonna make your chicken pop with color and flavor.

4. Mix in the Good Stuff: Bring the chicken back into the mix. Throw in your chicken bouillon, sugar, and fish sauce, stirring till everything's coated and looking delish.

5. Spud Time: In go your potatoes. Pour in enough water to cover everything up. Lid on, and let it simmer on medium heat. Check in about 20 minutes – those potatoes should be close to perfection.

6. Final Tweaks: Feeling creamy? Add a bit of coconut milk. Drop in those Thai chilis for an extra kick. Let it cook a bit longer until those potatoes are just right.

Grab some rice or a soft Vietnamese baguette (both are amazing choices) and serve it up. Maybe pair it with some fresh veggies like cucumbers or steamed bok choy. It's a game of mix and match, so play around and see what combo gets your taste buds dancing.

Wrapping It Up:

Gà Ri Gà has grown on me in ways I never imagined. Dive into this recipe, play around with the spice levels, and make it your own. There's a little of mom's kitchen in every bite, and I can't wait for you to experience it. Until next time, happy cooking!

— Nguyen Food Stall

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