Chicken Curry Recipe
The Vietnamese Chicken Curry Recipe is a traditional dish that combines tender chicken pieces with a fragrant curry sauce.
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Servings: 8 Servings
Calories: 1490 kcal
Equipment
- Large pot or Dutch oven: Used for searing the chicken and cooking the curry.
- Cutting board: For preparing the ingredients.
- Knife: To cut the chicken, vegetables, and herbs.
- Wooden spoon or spatula: For stirring and mixing the curry.
- Ladle: To serve the curry into bowls.
- Serving bowls: For presenting the Vietnamese Chicken Curry.
- Optional: Rice cooker or steamer for cooking rice.
Ingredients
- 2.5 pounds chicken bone-in and skin-on, cut into pieces
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 2 garlic cloves minced
- 1 tablespoon ginger grated
- 1 onion chopped
- 2 carrots peeled and sliced
- 2 potatoes peeled and sliced
- 1 can coconut milk 14 ounces
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
Preparing the Ingredients:
- a. Cut the chicken into pieces, bone-in and skin-on.
- b. Mince the garlic cloves and grate the ginger.
- c. Chop the onion, slice the carrots, and cube the potatoes.
- d. Measure out the curry powder, vegetable oil, coconut milk, chicken broth, fish sauce, sugar, salt, and pepper.
- e. Prepare fresh cilantro leaves for garnish.
- Searing the Chicken:
- a. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- b. Add the chicken pieces to the pot and sear them until golden brown on all sides.
- c. Remove the seared chicken from the pot and set it aside.
- Saute the Aromatics:
- a. In the same pot, add the chopped onion, minced garlic, and grated ginger.
- b. Saute them until fragrant and the onion becomes translucent.
Adding Curry Flavors:
- a. Sprinkle the curry powder over the sauteed aromatics and stir well to combine.
- b. Cook for a minute or until the curry powder is fragrant.
Cooking the Curry:
- a. Return the seared chicken pieces to the pot and coat them with the curry mixture.
- b. Add the sliced carrots and cubed potatoes to the pot.
- c. Pour in the coconut milk and chicken broth.
- d. Season with fish sauce, sugar, salt, and pepper.
- e. Stir well to combine all the ingredients.
- f. Bring the curry to a boil, then reduce the heat to low and cover the pot.
- g. Simmer the curry for about 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.
Adjusting the Seasonings:
- a. Taste the curry and adjust the seasonings according to your preference.
- b. Add more salt, pepper, or curry powder if desired.
- Serving the Vietnamese Chicken Curry:
- a. Ladle the curry into serving bowls.
- b. Garnish with fresh cilantro leaves.
- c. Serve hot with steamed rice or crusty bread.
Notes
Prep all the ingredients before starting the cooking process.
Use bone-in and skin-on chicken for added flavor and tenderness.
Adjust the spice level by adding more or less curry powder.
If desired, marinate the chicken in the curry powder for enhanced flavor.
Nutrition
Calories: 1490kcal | Carbohydrates: 18g | Protein: 3g | Fat: 157g | Saturated Fat: 53g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 65g | Trans Fat: 0.02g | Cholesterol: 122mg | Sodium: 417mg | Potassium: 471mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2565IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 2mg
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