Bright, fragrant, and deeply savory, Cà Ri Gà is a beloved Vietnamese chicken dish known for its golden turmeric marinade and tender meat. Popular in both northern and southern Vietnam, it’s often enjoyed with steamed rice, herbs, or bánh mi (french influence!).
What makes this dish special is its vibrant yellow hue, achieved naturally through turmeric, and the aromatic blend of garlic, shallots, lemongrass, and fish sauce. The chicken is typically marinated, then pan-seared or grilled, creating a rich, flavorful crust while keeping the inside juicy.
Ready in under 45 minutes (after marinating), Cà Ri Gà is an easy way to bring bold Southeast Asian flavors to your table!
Vietnamese Chicken Curry (Cà Ri Gà)
Traditionally, Cà Ri Gà is served with a warm, crusty bánh mì to mop up the curry or spooned over jasmine rice. In southern Vietnam, it’s also enjoyed with rice noodles for a lighter twist.
Ingredients
Chicken marinade
- 1 tbsp ground turmeric
- 1 tbsp curry powder
- 1 tbsp lemongrass, minced
- t tbsp shallots, diced
- 4 chicken thighs, boneless and skinless
- drizzle of oil to help spices stick
The curry
- 1 litre chicken stock
- 400g coconut milk
- 1 white onion, thinly sliced
- 2 white potatoes, cut into bite sized pieces
- 2 carrots, cut into bite sized pieces
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1/2 tsp msg
Garnish
- Bread roll / baguette
- Spring onion or coriander
- Lime
Instructions
- Toss chicken with marinade ingredients. Let sit 1–4 hours or overnight (maximum flavour!).
- In a pot, heat oil. Sauté onions, then add chicken to brown slightly.
- Pour in coconut milk & broth. Bring to a boil.
- Add potatoes and carrots. Simmer 25–30 mins until tender. Adjust seasoning and serve hot with rice, noodles, or crusty bread!
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