As long as I could remember, every single "special event" that our parents would have at home would include this Vietnamese chicken curry dish. I never loved it growing up because we had it all the time, but since my dad passed and it's been years since I've had this, it brings back sooo many memories. Vietnamese curry is my dad's favorite dish and I think he would be so proud of me for recreating this! Now if only I could make it with his favorite meat - goat. He was an adventerous eater! Not for me though...
This dish is very simple and contains ingredients that we could find at any supermarket! I chose to use the Vietnamese brand to keep it as authentic as I could, but really - madras curry powder can be found anywhere. Whole Foods has a great selection in their bulk aisle and spice aisle too! The key to making this is to reserve half of the coconut milk and pour it into the pot later. For some reason, I find that when I cook stews with coconut milk in the pressure cooker or even on the stove, it loses its creaminess and flavor, so adding more in at the end brings it back to life. If you don't want an intense coconutty flavor, just go ahead and dump the whole thing in before cooking!
And as promised, here are 2 versions on how to make this: Instant Pot & Stove Top
Instant Pot Version:
Vietnamese Chicken Curry
Ingredients:
1 lb chicken thighs
1 lb chicken drumsticks
1 tbsp madras curry
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
Freshly cracked pepper
1 onion, chopped
3-4 garlic cloves, minced
2 stalks of lemongrass cut into 2 inch pieces.
1 tbsp ginger, minced
2 tbsps fish sauce
1 tbsp sugar
3 tbsp madras curry
1 cup chicken broth
1 can coconut milk
3 carrots, cut into 1 inch chunks
4-5 yukon gold potatoes, cut into 1 inch chunks
To marinate the Chicken: Add chicken to bowl and marinate with 1 tbsp madras curry, onion powder, garlic powder, and kosher salt. Let it marinate for at least 15 minutes while preparing the rest of the ingredients.
On the Instnat Pot, press the saute button and adjust to the "more" setting. Let it get hot.
Add olive oil and Add sliced onions and cook for a few minutes to brown the onions. Add ginger, garlic. Mix well with meat. Add in the rest of the ingredients and only half of the coconut milk. Cover and press meat / stew button and time it for 20 minutes.
Once the instant pot is done, vent or let it depressurize naturally, then remove lid and pour in the rest of the coconut milk. Season with salt to taste. Serve with french baguette. Enjoy!
STOVETOP VERSION:
Vietnamese Chicken Curry
Ingredients:
1 lb chicken thighs
1 lb chicken drumsticks
1 tbsp madras curry
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
Freshly cracked pepper
1 onion, chopped
3-4 garlic cloves, minced
1 tbsp ginger, minced
2 stalks of lemongrass cut into 2 inch pieces
1 bay leaf (optional)
2 tbsps fish sauce
1 tbsp sugar
3 tbsp madras curry
2 cup chicken broth
1 cup water
1 can coconut milk
3 carrots, cut into 1 inch chunks
4-5 yukon gold potatoes, cut into 1 inch chunks
To marinate the Chicken: Add chicken to bowl and marinate with 1 tbsp madras curry, onion powder, garlic powder, and kosher salt. Let it marinate for at least 30 minutes while preparing the rest of the ingredients.
In a heavy bottom pot or dutch oven on medium high heat, add 1 tbsp of olive oil and let it get hot. Next add chopped onions and cook for 3-5 minutes until fragrant and translucent. Then add garlic and ginger and continue cooking for 1 minute.
Add chicken in the pot (if it does not fit, then stir fry it in batches). Add the additional curry powder, fish sauce, lemongrass, bay leaf, chicken broth, water, and half a can of coconut milk. Simmer for 1.5 hour with lid on and on medium low heat until chicken is tender. Once ready, remove lid and add in the carrots and potatoes. There should still be enough liquid to submerge the vegetables. If there isnt, add a little more chicken broth. Simmer again on medium heat for 30 minutes until the vegetables are fork tender.
Once the veggies are cooked through, pour in the rest of the coconut milk. Add salt and pepper to taste.
Garnish with cilantro or green onions. Serve with french baguette or white rice. Enjoy!
Be sure to check out my Youtube video for the rest of the Instant Pot curries: Japanese, Thai, and of course this one!
