TOP RATED VIETNAMESE CHICKEN CURRY
Some of the best chicken you will ever have. I have been eating this dish for 39 years since the first time my wife served it to me in VietNam and I haven't tired of it yet.
Provided by Tom232
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large pot and fry onions and garlic for 1 minute.
- Add the chicken and continue cooking for 3 minutes.
- Add all the spices.
- Stir everything together for a few minutes.
- Let cook until chicken is tender.
- Add the rest of the ingredient.
- Bring to a boil and simmer gently for about 20 mintes.
- Garnish with cilantro before serving in bowls.
- Eat with French bread or serve with steamed rice.
VIETNAMESE CHICKEN CURRY RECIPE (Cà RI Gà)
Easy Vietnamese comfort food with marinated chicken, carrots, potatoes, and a ton of flavor from curry powder and lemongrass. Perfect to make large batches of and served with fresh, toasty baguette or rice!
Provided by Hungry Huy
Categories Main Course
Time 3h
Number Of Ingredients 17
Steps:
- Cut chicken into large 2-3" chunks if using large pieces.
- Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
- Cut onions, potatoes and carrots into 1.5-2" chunks.
- Deep fry potatoes and carrots until lightly browned so they hold their shape.
- After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you're using skinless.
- Remove chicken, drain fat and clean off any burned residue in the pot.
- Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
- Return chicken to the pot with lemongrass, bay leaves, and sugar.
- Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
- Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
- After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
- Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
- Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
- Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
- Serve with bread, accent with a squeeze of lemon and sambal for heat.
Nutrition Facts : Calories 498 kcal, Carbohydrate 48 g, Protein 27 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 1733 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
VIETNAMESE CHICKEN CURRY IN A CROCK POT
Make and share this Vietnamese Chicken Curry in a Crock Pot recipe from Food.com.
Provided by thatgirlcancook
Categories Stew
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Start by searing chicken thighs in a frying pan. Add to Crock Pot.
- Add potatoes, carrots, peppers, onion, garlic, ginger, and lemongrass and bay leaves on top of chicken.
- In a bowl, combine coconut milk (shake well), curry powder, and fish sauce. Add more or less curry to taste.
- Pour coconut milk mixture over chicken and vegetables, tucking spice ingredients down into the mixture.
- Add chicken broth until vegetables are almost, but not quite covered by the liquid. May use more or less than the 2 cups called for.
- Cover.
- Cook 6-8 hours on low, or 4-5 hours on high, or until chicken and vegetables are tender.
- Add peas at the end, when ready to serve. They add a nice color.
- Serve over rice. Jasmine or Basmati are nice, or use your favorite kind. May also be served with crusty french bread!
- Garnish with basil. Enjoy!
Nutrition Facts : Calories 457.5, Fat 35.5, SaturatedFat 22.3, Cholesterol 79, Sodium 836.9, Carbohydrate 16.3, Fiber 3, Sugar 4.2, Protein 21.2
SOUTHERN (?!) CHICKEN CURRY
My sister-in-law works at a Southern restaurant in Mississippi, and surprisingly they have chicken curry on the menu. She got the recipe from the owner, and it's become one of my favorite chicken curry recipes. There's nothing Southern-tasting about it, but you'll be licking the flavorful sauce off of the plate. Try to use a high-quality curry powder, as it really makes a difference. I also like serving this with shredded coconut and chopped green onions.
Provided by rpgaymer
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, melt butter and saute onion with curry over low heat.
- Blend in flour, salt, brown sugar, ginger, and chicken. Keep cooking for 5 minutes, stirring constantly.
- Add broth, stir and bring to a boil. Cover, and simmer over low heat for 15 minutes.
- Add milk and lemon juice, and stir constantly for 1 minute, or until warm & ready to serve.
VIETNAMESE CHICKEN CURRY
Vietnamese curry is not as heat intensive as Indian or Thai, but is more aromatic and subtle. Do not omit basil, this really does make the difference. Have also substituted skim evaporated milk with a few drops of coconut essence instead of coconut milk. Traditionally served with rice vermicelli.
Provided by Sueie
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Shallow fry potato until light browned.
- Drain and set aside.
- Heat a little oil in a pan and saute shallots with lemon grass, garlic and chillies until soft.
- Add curry powder and stir for 2 minutes.
- Add chicken and stir for 3 minutes.
- Add potatoes, salt, coconut milk and chicken stock, bring boil, then cover and simmer gently for about 30 minutes.
- Sprinkle with basil leaves.
Nutrition Facts : Calories 520.6, Fat 29, SaturatedFat 18, Cholesterol 76.6, Sodium 893.2, Carbohydrate 35, Fiber 3.5, Sugar 4.5, Protein 32.5
VIETNAMESE CHICKEN CURRY
Make and share this Vietnamese Chicken Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
- Add garlic, chilli, ginger lemongrass and curry paste.
- Add chicken and braise on all sides, coating well with curry paste.
- Cover and cook for 15 minutes over a low heat.
- Remove lid, add sugar and stir well.
- Pour in coconut cream and stock and bring to the boil.
- Reduce heat and simmer uncovered for another 30 minutes.
- Serve over rice.
- I*like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don't feel like making a separate vegetable dish.
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