Mì Cà Ri Gà – Chicken Curry with Fresh Egg Noodles

Inspired by a killer bowl of lamb curry noodles I feasted on at the Bowrington Road Market in Hong Kong, this recipe adds a distinctly Chinese twist to my grandma’s classic chicken curry.

  • 5 chicken drum sticks
  • 3 large yams
  • 1 large onion
  • 2 tablespoons Vietnamese curry (brand: Con Voy)
  • 1 tablespoon olive oil
  • 2 14 ounce cans of full-fat coconut milk
  • Salt
  • Fresh Chinese egg noodles

Peel and cut yams into large chunks approximately 1″ thick and 2″ in diameter; set aside. Chop onions; set aside. Heat oil in a large pot over moderate heat. Add the onions and sauté until slightly softened. Add a generous dash of salt and 2 tablespoons curry powder. Stir until fragrant; about 10 seconds.

Add chicken to pot and cook until the skin is seared and golden; approximately 3 to 4 minutes. Add yams and coconut milk and cook on low heat for 2 hours with the lid on. Make sure the chicken and yams are submerged under the coconut milk. After 2 hours, salt to taste and serve with fresh egg noodles prepared according to directions on package.

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7 Responses to “Mì Cà Ri Gà – Chicken Curry with Fresh Egg Noodles”


  • That looks wonderful! And something to do with the leftover sweet potatoes from Thanksgiving…

  • Mmm I love a good curry!

  • My Mum’s recipe throws in some lemongrass stalk as well =)

    THe curry powder we use can only be bought from Vietnam (nto sure if it’s available in the State, but not Canada). It’s called Cari An Do.

  • mmmm, that looks really good. I’ve never had noodles with curry and would love to dig into a big bowl for lunch

  • Add some potatoes too! What I love about my mum’s version is that she cuts up small chunks of potatoes, deep fries them so that the skin gets this crispy / hard texture and gives them that brownish kind of colour, then adds them into curry broth to cook.

    When you then eat the potatoes, you’ll bite into what is now a slightly crispy / hard texture on the outside and this soft powerdery texture on the inside. Very much like roast potatoes – and who doesn’t like roast potatoes eh?

  • Add some bay leaves too.

  • This is one killer recipe.. Served this for the guys yesterday – they were thrilled! :)

    Thank you.

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