vietnamese chicken curry

Every curry lover will fall for our family&#039;s Vietnamese Chicken Curry. It&#039;s everything a curry should be: rich, creamy and packed with earthy flavour! One taste and you&#039;ll feel at home!

Vietnamese Chicken Curry (Cà Ri Gà)

chicken drumsticks

duck giblets ((optional))

tbsp tumeric powder ((or enough

lemongrass

garlic ((smashed))

L / 21 US cup chicken and pork stock

curry leaves ((we get it from the local Asian supermarket))

curry sauce

L coconut cream

US cup sweetened condensed milk

chicken bouillon powder

salt ((or

US cup cooking oil

onions

blood jelly ((optional))

Cut the lemongrass into 10 cm (4&quot;) segments. Smash the lemongrass and garlic cloves until they&#039;re partially split, then put them in a bowl with the drumsticks and giblets.

Marinate the drumsticks and giblets in tumeric powder.

Heat up a wok on high heat and add the cooking oil. Flash fry the taro until crispy on the outside then set aside.Note: This will help to develop a crispy crust around the taro which prevents it from breaking up in the curry.

Flash fry the sweet potatoes until crispy on the outside in the same oil, then set aside.

Separate the lemongrass and garlic from the marinated drumsticks and giblets. Reuse the cooking oil (or replace with 3 tbsp new oil) to fry the lemongrass and garlic for 30 seconds.

Pour the drumsticks into the wok and cook for 5 minutes or enough to to sear all sides.

Meanwhile, bring the chicken and pork stock to a boil and add the curry sauce, coconut cream, condensed milk, chicken bouillon powder, salt and curry leaves.

Add the drumsticks, taro, sweet potatoes and onions in and cook on a medium simmer for 20 minutes.

Optional: While the everything&#39;s cooking, prepare and cook the blood jelly. When ready, add it into the curry pot.

While everything&#39;s cooking, bring a pot of water to a boil and cook the noodles for 10 minutes or until al dente. Drain and let it drip dry.

Serve with a squeeze of lime juice, fresh Vietnamese baguette and rice noodles! 

A warm and delicious bowl of tender chicken and potatoes stewed in a rich and creamy yellow coconut curry broth. Enjoy this three ways: ladled over steamed rice, rice noodles, or serve on the side with a toasty baguette to soak up that bold and amazing flavor.

Vietnamese Chicken Curry (Ca Ri Ga)

lbs chicken (chicken thighs preferred; cut into bite-sized pieces)

salt

sugar

black pepper

madras yellow curry powder

vegetable oil

garlic

shallot (mince)

lime/lemon/bay leaves (optional)

water

coconut milk

carrot (10 oz, peel,

potato (10 oz, peel,

onion

fish sauce

Cilantro

Lemon/limes leaves

This Instant Pot Chicken Curry (Ca Ri Ga) recipe is the perfect busy day meal. A Vietnamese-style curry, this flavorful dish features tender chicken and hearty root vegetables in a creamy sauce  infused with lemongrass and aromatic spices. Sound complicated? Not at all! It's really easy to make in the Instant Pot. Simply prep the ingredients, quickly sauté the spices and chicken, add the remaining ingredients and then let the Instant Pot do its thing. This is one pot cooking at its best. The pressure cook time is fast, just 10 minutes. While the Instant Pot is naturally releasing pressure, fluff the hot white rice or cut thick slabs of crusty bread and set the table. Dinner is ready!

Instant Pot Chicken Curry / Ca Ri Ga

lb gold potatoes (, 2-3 medium potatoes)

lb yams (, about 1 large yam)

oz sweet onion (, about 1/2 medium onion)

lb chicken thighs (, boneless and skinless)

olive oil

Tbsp curry powder

Tbsp garlic (, minced)

ginger paste

bay leaves

chicken stock

Tbsp fish sauce

Peel the potatoes and cut into 1 inch thick pieces. Peel the yams and cut into 1 1/2 inch thick chunks. (Yams are less dense so cut them fairly large.) Soak the vegetables in cold water to prevent browning while continuing with the next steps.

Chop the sweet onion.&nbsp;Cut the lemongrass into 3 inch sections. Bruise the stalks using a pestle.

Cut the chicken thighs into large chunks.

On the Instant Pot panel, press the Sauté button. When hot, add the olive oil, curry powder, garlic, ginger paste, bay leaves and water. Stir-fry the spices for 1 minute.

Add the chicken and sauté for 3 minutes, coating the chicken in the spices.&nbsp;

Drain the potatoes and yams add into the inner pot along with the onions and lemongrass. Mix together, combining well.

Add the chicken stock, coconut milk and fish sauce. Combine together.

Cover with the pressure cooking lid. Set the steam release handle to "Sealing". Set to cook on "High Pressure" for 10 minutes. When the cook time is completed, allow for a 10 minute natural pressure release. Release any remaining pressure.

Enjoy the Instant Pot Chicken Curry over hot white rice or with crusty bread.

Refrigerate any remaining portions. Enjoy within the week.

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Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry (Ca Ri Ga)

Instant Pot Chicken Curry / Ca Ri G...

Top 3 vietnamese chicken curry recipes from across the web

The most viewed vietnamese chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Chicken Curry (Cà Ri Gà)

Vietnamese Chicken Curry (Ca Ri Ga)

Instant Pot Chicken Curry / Ca Ri G...

The most viewed vietnamese chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine