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Authentic Vietnamese chicken curry
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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.