Top Rated Vietnamese Chicken Curry Recipes

TOP RATED VIETNAMESE CHICKEN CURRY

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)

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.

VIETNAMESE-STYLE CHICKEN CURRY SOUP

Steps:

• Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
• Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
• Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.

VIETNAMESE CHICKEN CURRY

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.

VIETNAMESE CHICKEN CURRY IN A CROCK POT

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!

VIETNAMESE CHICKEN CURRY

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.

BEST CHICKEN CURRY

Steps:

• Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
• Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
• Mix in the coconut milk and water with the onions and chicken.
• Add the spices and veggies to the milk mixture.
• Simmer for at least 20-30 minutes. Stirring occasionally.
• Server over steamed Basmati rice.