This authentic Vietnamese chicken curry is tasty, comforting, and easy to make. It is made with a Vietnamese madras curry and can be served with rice or baguette.

Marinade The Chicken

2.5 lbs of chicken cut in pieces. I use leg quarters cut in pieces, if you use breast cut them in half
2 tsp salt
1 tsp onion powder
2 tbsp Vietnamese madras curry. It can be found in Asian grocers.

Mix it up and let it marinade for at least 1 hour to overnight

Gather You Ingredients For The Broth

2 stalks of lemongrass
1 shallot or small onion
4 cloves of garlic
2 star anise
1 bay leaf
1 lime leaf or another bay leaf
2 tsp sugar
1.5 tbs Vietnamese curry
1 cup of coconut milk
2 cups chicken stock (can use bullion)
2 cups water

Next…

Finely mince the shallot and the garlic. Peel the lemongrass then smash it so it will release more flavor.

Start Cooking

Brown the chicken in some oil and set it aside, wipe out any burnt bits and add more oil if needed. Sweat the shallot, then add the garlic for about 20 seconds, then temper the curry powder for 30 seconds. Add the chicken back in, the coconut milk, lemongrass, bay leaf, lime leaf, sugar, and the liquids.

Simmer chicken for about a half hour. While the chicken is simmering peel 1/2 pound of carrots and 1 pound of potatoes. Cut them into large chunks and add them to the broth after the 1/2 hour. Continue simmering until the chicken is tender and the potatoes and carrots are soft about 15 minutes or more.

Adjust your salt. You will love this authentic Vietnamese curry chicken.

Serve it with rice or a nice baguette, Vietnamese baguette if you can.

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Print Recipe

Vietnamese Chicken Curry

Authentic bursting with flavor chicken curry

Course: brunch, Dinner, lunch, Main Course

Cuisine: Vietnamese

Keyword: authentic curry, Chicken curry, Vietnamese chicken

Ingredients

Marinade

2.5 lbs chicken pieces skin on on bone I like leg pieces but if you use breast pieces cut them in half
2 tbsp Vietnamese Madras Curry find it at Asian grocers or Amazon
2 tsp salt
1 tsp onion powder

For The Broth

2 stalks lemongrass peeled and smashed
1 shallot or small onion minced
4 cloves garlic minced
2 star anise
1 bay leaf
1 lime leaf or another bay leaf
2 tsp sugar
1 cup coconut milk (stir it so you get the cream also)
2 cups chicken stock (can use bullion)
2 cups water, enough to cover

The Finish

1 lbs potatoes peeled and cut in 1.5 inch chunks
1/2 lbs carrot peeled and cut into large chunk
salt to taste
Jasmine rice or baguette (Vietnamese baguette prefered)
cilantro garnish (optional)

Instructions

Marinade

combine marinade ingredients and marinade for 1 hour to overnight
get the broth ingredient ready
Brown the chicken in some oil and set aside. Wipe pan to get rid of burnt bits
add a little oil, sweat the onions, add the garlic, saute for 20 seconds, add the curry and temper stirring for about 30 seconds.
add the chicken and remaining broth ingredients and simmer for 30 minutes. Add potatoes and carrots and simmer until the chicken is tender and the carrot and potatoes are soft. Check for salt.
serve with rice or bread.