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Friday, November 21, 2014

Cà Ri Gà (Vietnamese Chicken Curry)

There's just something magical and cozy about autumn that makes me warm and fuzzy inside. Maybe it's joy of seeing these two rascals having a good time.   I am still hanging on to the pile of dry brown, yellow leaves laying on the ground waiting for a strong winter wind to scatter it all away.  

As autumn comes to a close, it welcomes in the Thanksgiving holiday.  Cà ri gà would make a wonderful dish to usher in the holiday season.  It's a beautiful looking dish. The rich and vibrant colors of this dish that's composed of purple, and yellow sweet yams, curry, and orange carrots is a reflection of the season's colors. This rich and hearty cà ri gà is incredibly aromatic with curry, coconut milk, lemongrass, shallot, and garlic.  

10  pieces Chicken Thighs or a pack fresh Chicken Tenderloin (about $19 at Costco)
4 tablespoons Curry Powder
3 tablespoons  Salt
4 tablespoons Sugar
6 medium Shallots, thinly sliced
3 tablespoons finely chopped Garlic
4 stalks of Lemongrass
9 cups Water
2 - 2 1/2 cups Coconut Cream 
6 medium Sweet Yams
6 large Carrots

Preparing Meat

Chicken tenderloin also makes wonderful curry.  The tenderloin is the small strip on the underside of the breast.  It is much more tender and juicy than the breast.
You can also use chicken thighs with skin on and bone-in for more flavor.  If using skin-on chicken thighs, trim off excess fat. Chop thigh into large chunks.

Place chicken in a large bowl.  Mix chicken with curry powder, salt, sugar and shallot.  You can cook it right away or marinate for half an hour or overnight.  
Preparing Vegetables

Cut sweet yams into 1/2-inch thick slices.  Cut carrots into 1-inch chunks.  You can also use potatoes if preferred.  I am not a fan of potatoes, so I leave it out.  

Add cooking oil in a hot frying pan, fry the sweet yams at medium heat until slightly golden on both side. Set aside.


Preparing Lemongrass

Cut lemongrass stalks into 5-inch segments.  Smash with the flat blade of knife to release the aromatic oils.  Set aside.
Cooking Chicken Curry

Use the same frying pan to saute garlic and lemongrass until fragrant. Add chicken and saute until slightly cooked.

Transfer lemongrass to a large pot of water and bring it to a boil. Add chicken and bring it to a boil again. Reduce heat to medium-low and cook for about 10 minutes until chicken is fully cooked. Add carrots and sweet yams. Cook for about 5 minutes or until the vegetables soften.

Add 2 cups of coconut milk until it hits a boil, then turn off the heat.  Avoid cooking chicken curry with coconut milk too long to preserve the vibrant colors.
This curry broth has a mild taste but if you prefer a richer taste, add another 1/2 cup of coconut cream.


Chicken curry goes well with toasted French bread, noodle, or even naan bread. Break toasted bread into big piece then dunk it into the sauce and gobble up.  You can also enjoy it by itself.  It's guarantee to make your taste buds and tummy quite happy.

Happy Holidays!


  1. Hi Loan, I have been wanting to make this after hearing Ms. Sandy described your curry dish. I was unable to get onto your blog and had been drooling for 3 weeks just thinking about it. Finally found this. I am looking forward to making it for christmas. Thank you for sharing your recipes! -kieu.

    1. Hi Kieu,
      I haven't had time to edit this recipe. If you r planning to get chicken tenderloin from Costco which comes in a pack of about 6lbs, use 15 cups of water.
      Thank you for visiting my blog. Check out my Facebook page for more recipes.