Vietnamese Chicken & Potato Curry Recipe
A comforting curry that is made with a classic combination of chicken and potato cooked in coconut milk and flavoured with freshly ground Vietnamese curry powder. The recipe is made in a one pot pressure which takes just 10 minutes to create and can be served along with plain steamed rice and starters to go along.
Vietnamese Chicken & Potato Curry Recipe is a one pot pressure cooked curry. The dish has got flavours from the freshly prepared Vietnamese curry powder which is simmered with coconut milk. The chicken and potatoes adds a really rich flavour to the dish and is quite comforting to be had along with plain steamed rice.
If you are looking for more Vietnamese Recipe here are some :
- 300 grams Chicken breasts , cut into big chunks
- 2 Potato (Aloo) , skin peeled and cut into big chunks
- 2 Carrot (Gajjar) , skin peeled and cut into big chunks
- 2 Onion , sliced
- 4 cloves Garlic , finely chopped
- 300 ml Coconut milk
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Oil For Vietnamese Curry Powder
- 2 Bay leaf (tej patta)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel seeds (Saunf)
- 2 tablespoon Coriander (Dhania) Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 Star anise
- 1 teaspoon Black pepper corns
How to make Vietnamese Chicken & Potato Curry Recipe
To begin making the Vietnamese Chicken & Potato Curry Recipe, we will roast the whole spice for Vietnamese curry powder on a small skillet over a medium heat.
Roast the spice for at least 5 minutes until you get a good aroma from it. Once the whole spices are well roasted. Transfer it to a mixer and grind it into a smooth powder.
In a mixing bowl, add the chicken pieces and half of the ground curry powder and turmeric powder. Mix well and rest for at least 30 minutes, keep it ready to roast them.
To make the Vietnamese chicken curry, you can keep pressure cooker over medium heat. Drizzle some oil, add the marinated chicken pieces and roast them for at least 3 minutes.
Once done take the chicken pieces out, into the same oil add onions and garlic and saute till they turn translucent and soft.
Add in chopped carrot and potatoes and saute for 2 more minutes and add in the remaining ground curry powder, coconut milk, 1 cup of water and mix well.
Bring it to a boil, add the roasted chicken pieces and sprinkle salt to taste and mix well. Cover the Vietnamese Chicken & Potato Curry with a lid and cook for at least 2 whistles and turn off the heat.
Allow the pressure to release naturally. Open the pressure cooker and give the Vietnamese Chicken & Potato Curry. Check the salt and adjust according to taste. Once done, serve Vietnamese Chicken & Potato Curry over serving bowl.