Ca Ri Ga (Vietnamese Curry Chicken)


This Vietnamese classic is perfect as we approach the Autumn and Winter months. Easy to make and prepare, The warm and fragrant spices of the curry gently cooked in a rich coconut milk with carrots and potatoes is perfect for the family and best enjoyed with rice, noodles or a piece of baguette.

Ingredients (Serves 4)

  • 1 x Whole Cornfed Chicken 1.2kg (Or any part of the chicken you wish)
  • 4 x stalks of Lemongrass (Mince 1 stalk and cut the other 3 stalks in 3cm and slightly bruise)
  • 50g Thai Shallot (Finely minced)
  • 1 Tbsp of Minced Garlic
  • 1 Tbsp of Minced Ginger
  • 10g Fresh Curry Leaves (Optional)
  • 500g Potatoes (Peeled and cut into chunks)
  • 500g Carrots (Peeled and cut diagonally in 1cm thickness)
  • 1 Medium size White Onion (Diced)
  • 20g Vianco Vietnamese Curry Powder
  • 3 x Tbsp Fish Sauce
  • 2 x Tbsp Sugar
  • 1 x Tspn of Course Black Pepper
  • 1 x Coconut Milk 400ml
  • 600ml Chicken Stock or water


  1. Mix the Chicken with 10g of the Curry powder, Lemongrass, Thai Shallot, Sugar and Black Pepper (Marinade for 4 hours in the fridge or better overnight)
  2. Heat the Pan and sweat down the Onions, Garlic, Ginger, Curry Leaves
  3. Add in the remaining 10g of Curry Powder and ensure the powder is cooked.
  4. Add in the Chicken and coat all the ingredients well
  5. Add in the Chicken stock and Coconut Milk and simmer for 45 minutes on a low heat
  6. Add in the Carrots 15 minutes before the end
  7. Add in the Potatoes 10 minutes before the end
  8. Add the fish sauce and season to taste (Add more if you wish)
  9. Serve and Enjoy!