Vietnamese Chicken Curry

What’s there not to love about Vietnamese chicken curry? Tender chicken, perfectly cooked carrots, and potatoes all served in a delicious creamy curry? And to top all that, it’s served with a toasted and buttered banquette. Yum! Try it once and fall in love.

Ingredients for Vietnamese Chicken Curry

A few vegetables, a few spices, some coconut milk and you will have the most delicious Vietnamese curry in town.

Ingredients List for Vietnamese Chicken Curry

Marinade

• 8 boneless skinless chicken thighs
• 1 tablespoon curry powder
• 2 tablespoons onion powder
• salt to taste

Curry

• 2 tablespoons oil
• 3 large carrots
• 1 large baking potato
• 2 tablespoons oil
• 1 red onion
• 3 garlic gloves
• 2 sticks lemongrass
• 2 tablespoons sugar
• 3 cups of water
• 1 tablespoon curry powder
• 1 tablespoon garlic chili sauce
• 1/2 cup coconut milk

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Marinating the Chicken

The first step to making a delicious Vietnamese chicken curry is to marinate the chicken.

• In a large mixing bowl, add
  • 8 boneless skinless chicken thighs
  • 1 tablespoon curry powder
  • 2 tablespoons onion powder
  • salt to taste
• Mix everything well and allow the chicken to sit for about half an hour to an hour.

The Carrots and Potatoes

The next thing to do is ensure that the carrots and potatoes are browned. This prevents them from disintegrating in the curry as it cooks. So, while the chicken is marinating, we can cook the vegetables.

• Slice 3 large carrots into 1 inch slices.
• Cut 1 baking potato into 1 inch cubes.
• In a pan, add 1 tablespoon of vegetable oil.
• Add the carrots and cook them on high heat for about 3 minutes – just to brown them from all sides.
• Remove them and place them on a plate and set aside.
• Add another tablespoon of oil to the same pan and add the potatoes.
• Cook them for about 3 minutes – again just to brown them from all sides.
• Remove them and place them on a plate and set aside.

The Curry

Next comes the delicious curry. Let’s get that started:

• Finely chop 1 onion and 3 cloves of garlic.
• Add 2 tablespoons of oil to the same pan in which you cooked the potatoes.
• Add the onion and garlic to the pan and cook for 3-4 minutes.
• Once the onions have browned, add the marinated chicken to the pan.
• Cook it on one side for 2-3 minutes then flip it and cook it on the other side for 2-3 minutes.

Now we are ready to add the rest of the ingredients:

• Cut two sticks of lemon grass into 4 inch pieces and smash the thicker ends. Add them to the pan.
• Then add 2 tablespoons of sugar and 1 tablespoon of garlic chili sauce to the pan (sambal).
• Add 2 cups of water and mix it all in.
• Cover the pan and allow it to cook for 4-5 minutes.
• Then add the carrots and mix them in. Cook for another 4-5 minutes.
• Next, add the potatoes and mix them in. Continue to cook for another 4-5 minutes or until the carrots and potatoes are tender.

Adding the Coconut Milk

Now that our chicken and vegetables are cooked and the water has dried up a little, we can add the coconut milk.

• To the pan add 1/2 cup of full fat coconut milk.
• Mix it in and cook for 1 minute.
• Turn the heat off and serve with a side of toasted and buttered baguette.

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