Vietnamese Chicken Curry (Ca Ri Ga)

Vietnamese Chicken Curry (Ca Ri Ga)


  • 1 lb bone-in chicken thighs
  • 2 oz shallots
  • 3 tbsp of oil
  • 3 tbsp curry powder
  • 2 medium cubed carrots
  • 20 small potatoes cut in half
  • 1 can chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tsp sugar

(I didn’t add coconut milk because boyfriend is allergic) 🙁


  1. Heat up a medium size pot with water and add the oil. Saute the shallots until aromatic.
  2. Add the chicken and stir.
  3. Next, add the curry powder, carrots, and potatoes.
  4. After that, add the chicken broth and turn heat to low.
  5. Cover the pot and let it simmer until carrots and potatoes become tender.
  6. Mix cornstarch and water to make the slurry. Add fish sauce, slurry and sugar.
  7. Toast bread and/or steam rice. Enjoy!

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