I’m not quite sure when the Vietnamese Chicken Curry (Ca Ri Ga) became part of the Vietnamese cuisine. My research shows me that it might have been introduced around the 19th century when the French colonised Vietnam. Which makes sense as the curry spices could have been imported from Pondicherry in India around this time since the French already had occupation of this Indian port since 1674. Another theory is that it was introduced by the Chams. Whatever the theory, one thing for sure is that the baguette which is usually eaten with Vietnamese chicken curry (Ca Ri Ga) is definitely a French influence.
I first tried Vietnamese chicken curry (Ca Ri Ga) at my in-laws. This dish happened to be my husband’s favourite dish and I decided to get the recipe of his mum so I could recreate it at home. That was around 10 years ago. I have made this dish so many times that I have adapted it over the years.
What I love about this curry?
The curry is cooked with chicken drumsticks which really adds flavour to the curry as you are cooking the chicken on the bone. Then the drumsticks are slow cooked until the meat starts falling off the bone and the addition of sweet potatoes and carrots makes this a healthy wholesome meal for the whole family to enjoy.
Garnish the curry with coriander for extra depth of flavour and serve with either rice or French baguette.
One final point is it taste even nicer when you eat it the next day. Hope you enjoy the flavours of this curry and happy cooking. 🙂
Recipe = £6.20 recipe Cost per Serving = £1.55
- 1kg of chicken drumsticks
- 2 tbsp of oil
- 2 garlic gloves (crushed)
- 2 lemongrass stalks (bruised)
- 1 tbs of ginger (sliced)
- 2 tbs of fish sauce
- 2 tbs of mild curry powder
- 1 onion (sliced)
- 400ml of coconut milk
- 2 cups of chicken stock
- 3 bay leaves
- 2 sweet potatoes
- 2 medium carrots
- 1 potato
- 1 tsp of palm sugar
- 1 thai red chilli (optional)
- 1 tbsp of coriander (optional)
- 01. Add 1 tbsp of curry powder and a pinch of salt to the chicken drumsticks. Make sure the curry powders covers all the chicken drumsticks. Leave it in the fridge for at least 30 mins
- 02. Add 2tbsp of oil to the pan and fry the onion and garlic for 2 mins on low heat.
- 03. Add the chicken drumsticks and fry on medium heat until they are browned.
- 04. Add the remaining curry powder, ginger, lemongrass, fish sauce and bay leaves and fry for around 2 mins.
- 05. Add the chicken stock and palm sugar.
- 06. Bring to boil and then simmer for 30mins.
- 07. Add the coconut milk, potatoes, carrots
- 08. Bring to the boil and simmer for 30mins
- 09. Serve immediately
- 01. If you do decide to add chilli then add it in with the garlic and onions
- 02. Garnish with coriander before serving for more depth of flavour
- 03. The curry can be served with either french baguette or cooked plain rice.
Prepare all the ingredients. Put the chicken drumsticks into a bowl, add 1 tbsp of curry powder and marinade the chicken drumsticks for at least 30mins.
Add 2tbsp of oil to the pan and fry the onion and garlic for 2 mins on low heat. Once the onion is translucent. Add the chicken drumsticks. Once the chicken drumsticks are brown on both sides then add the lemongrass, fish sauce , remaining curry powder, ginger and bay leaves. Fry for around 2 mins. Add the chicken stock and palm sugar. Bring to boil and simmer for 30mins. Add the coconut milk, potatoes. Bring to boil and then simmer for 30mins. The curry is now ready to be served with rice and french baguette.