How to make Vietnamese chicken curry

Curry has a rich history dating back to 2500 BC in what is modern-day Pakistan, featuring an array of spices such as turmeric, cashew seeds, coriander seeds, dried chili, and more. Over time, it has evolved into diverse global variations like Indian butter chicken, Thai green curry, and Japanese curry rice.

Vietnamese chicken curry has recently ranked 39th among the 65 best chicken dishes in Asia by the international food magazine TasteAtlas.

Leftover chicken can be transformed into this curry dish for a change of taste, especially during festive occasions.

This dish helps digestion, is packed with antioxidants, and is great for seniors and kids in colder weather.

This recipe serves about 4 to 6 people, takes approximately 45 minutes to prepare, and provides around 2,030 calories in total.

Ingredients

- 1/2 chicken (about 800 grams)

- 2 potatoes

- 1 carrot

- 1 onion

- 150 ml of coconut milk

- Spices: curry powder, salt, sugar, stock powder, pepper, satay sauce, coconut powder (optional)

- Lime, garlic, lemongrass, shallots, dried chili

- Cooking oil, annatto oil (optional)

Instructions

1. Preparation

- Rub the chicken with lime and salt, then wash, drain, and cut into bite-sized pieces. Avoid chopping too finely as the meat will shrink when cooked.

Ingredients for Vietnamese chicken curry. The chicken has been cut into chunks measuring 3 to 4 centimeters in size. Photo by VnExpress/Bui Thuy

- Peel and cut the potatoes and carrots into bite-sized pieces.

- Slice the onion.

- Crush and chop the lemongrass.

- Mince the garlic and shallots.

Carrots can be shaped into flowers for a more attractive presentation. Photo by VnExpress/Bui Thuy

- Marinate the chicken with curry powder, salt, sugar, satay (optional), seasoning powder, pepper, and cashew oil (optional).

- Marinate the chicken with a packet of curry powder (about 10 grams), 3 teaspoons of salt, 2 teaspoons of sugar, 2 teaspoons of satay sauce, 1 teaspoon of stock powder, 1 teaspoon of pepper, and 1 tablespoon of annatto oil (optional).

- Stir well to ensure the flavors are absorbed. If you prefer a more tender and richer taste, consider adding a bit of condensed milk or fresh milk to the marinade.

After marinating, the chicken takes on an orange color. Photo by VnExpress/Bui Thuy

2. Cooking process

- Lightly fry the potatoes to maintain their shape while cooking, ensuring they're slightly crispy on the outside but soft inside. Sweet potatoes can be used for added sweetness if desired.

Once lightly fried, the potato pieces will develop some golden-brown edges. Photo by VnExpress/Bui Thuy

- Sauté shallots, garlic, and lemongrass, then add the marinated chicken and cook until firm.

After stir-frying, the chicken will firm up and darken to a deeper orange color. Photo by VnExpress/Bui Thuy

- Pour in water to cover the meat, add dried chili (optional), cover, and cook over medium heat. Once the chicken is cooked, add the potatoes and carrots, and simmer until tender.

- Finally, add coconut milk, onions, and adjust seasoning to taste. For a thicker consistency, add a bit of coconut powder.

The chicken curry sauce has a shiny layer of chicken fat on top. Photo by VnExpress/Bui Thuy

3. Final product

Consider topping the chicken curry with herbs for extra flavor and visual appeal. Photo by VnExpress/Bui Thuy

- The chicken should be tender, the potatoes slightly crispy outside and soft inside, and the sauce should have a golden color with a rich flavor from the coconut milk. Serve hot with bread, vermicelli, or white rice.

- For extra flavor, serve with a side of lime chili salt for dipping.