Ca ri ga (Vietnamese chicken curry)

19 May

Vietnamese chicken curry (cari ga)

Cari ga, or Vietnamese chicken curry, is almost a chicken stew. With its familiar vegetable trio of carrot, potato and onion, it’s hearty enough to serve on its own, with maybe a hunk of baguette to soak up the sauce.

The original recipe comes from Madhur Jaffrey’s Ultimate Curry Bible. Having looked at a number of other cari ga recipes, hers was the only one that included cinnamon. I’m with Madhur on this – I love the sweet warmth it brings to the sauce.

Cari ga (Vietnamese chicken curry)
(serves 4)

  • 2 Tb medium-hot curry powder
  • 8 skinless, bone-in chicken thighs
  • 150g shallots, peeled and chopped
  • 1 stick lemongrass, end trimmed and sliced crosswise
  • a 2-inch piece of ginger, peeled and chopped
  • 6 garlic cloves, chopped
  • 3 dried red chillies, crumbled
  • 2 Tb sunflower oil
  • 1 stick cinnamon
  • 4-5 kaffir lime leaves (or 2 bay leaves)
  • 2 white onions, peeled and cut into eighths
  • 2 medium tomatoes, chopped
  • 8 small waxy potatoes, peeled and halved
  • 3 medium carrots, peeled and cut into 1-1/2″ lengths
  • 1 Tb fish sauce
  • 1 tsp sugar
  • 1 tsp salt or to taste
  • 1 tin coconut milk
  1.  Rub half the curry powder all over the surface of the chicken pieces. Set aside.
  2. In a mini-chopper, blend the remaining curry powder, shallots, lemongrass, ginger, garlic and chillies with a few tablespoons of water to make a paste.
  3. Heat the oil in a large, deep pan with a lid, and add the cinnamon stick and lime leaves.
  4. Add the onion and fry until softened. Add the tomatoes and fry a few minutes more.
  5. Add the chicken pieces and cook a couple of minutes on each side. Cover, turn the heat to medium-low and cook for 7-8 minutes more, stirring occasionally.
  6. Add the potatoes, carrots, fish sauce, sugar and a cup (250ml) of water. Bring to a boil then cover and turn the heat to low. Simmer for half an hour, then add salt to taste.
  7. Add the coconut milk, and stir and cook uncovered for another five minutes.

7 Responses to “Ca ri ga (Vietnamese chicken curry)”

  1. The Culinary Jumble May 19, 2015 at 3:14 pm #

    That looks good!

  2. K @ Peeled Wellness May 19, 2015 at 6:20 pm #

    I’ve never seen anything like this- but it sounds tasty! If you’re interested, I’d love for you to share a post at the a blog link up I’m hosting today. All you need is a URL of a post you’d like to contribute. It’s a great little circle of bloggers!
    xoxo K

    • Andrea May 19, 2015 at 6:35 pm #

      Thanks! that’s very kind – will do…

  3. Liam Rusell January 30, 2017 at 5:10 am #

    The spelling of name is wrong actually name is Ca Ri Ga.

    • Andrea January 30, 2017 at 1:18 pm #

      Thanks for letting me know… 🙂

  4. FrugalHausfrau July 8, 2017 at 6:39 pm #

    This is one of myall time favorite foods. I have it on my blog, too, and noticed the cinnamon right away – then I read your post, lol! I will try a little next time I make it 🙂

    • Andrea July 9, 2017 at 4:47 pm #

      One of my favourite curries for sure 🙂

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