Vietnamese Chicken & Potato Curry Recipe
Vietnamese cuisine is renowned for its delicate yet bold flavors, with a perfect balance of spices, fresh herbs, and aromatic ingredients. This Vietnamese Chicken & Potato Curry is a rich, flavorful dish that combines tender chicken, hearty vegetables, and a creamy coconut milk base, all infused with a homemade Vietnamese curry spice blend. It’s the ideal dish for a comforting lunch or dinner that brings a bit of Vietnam’s essence to your table.
This recipe offers a delightful blend of spices, vegetables, and chicken, creating a deliciously aromatic and savory curry that is sure to become a favorite in your recipe collection.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts, cut into chunks | 300 grams |
| Potatoes (Aloo), peeled & chunked | 2 medium |
| Carrots (Gajjar), peeled & chunked | 2 medium |
| Onion, sliced | 2 medium |
| Garlic, finely chopped | 4 cloves |
| Coconut milk | 300 ml |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower oil | As needed for sautéing |
| Bay leaves (Tej Patta) | 2 leaves |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Coriander seeds (Dhania) | 2 tablespoons |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 2 cloves |
| Star anise | 1 star |
| Black peppercorns | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Vietnamese
Course: Lunch
Diet: Non-Vegetarian
Instructions
Step 1: Prepare the Vietnamese Curry Powder
To begin making this Vietnamese Chicken & Potato Curry, start by preparing the curry powder. In a small skillet, over medium heat, dry roast the whole spices (cumin seeds, fennel seeds, coriander seeds, cinnamon stick, cloves, star anise, and black peppercorns) for about 5 minutes, or until they release a fragrant aroma. Stir frequently to avoid burning. Once the spices are well roasted, transfer them to a spice grinder or a blender and grind them into a smooth powder. This homemade curry powder will infuse your dish with incredible flavor.
Step 2: Marinate the Chicken
Place the chicken chunks into a mixing bowl. Add half of the freshly ground curry powder along with the turmeric powder. Toss the chicken pieces well so that they are evenly coated in the spices. Let the chicken marinate for at least 30 minutes to allow the flavors to meld.
Step 3: Sauté the Chicken
Heat a pressure cooker over medium heat and add a drizzle of sunflower oil. Once the oil is hot, add the marinated chicken pieces. Sauté the chicken for about 3 minutes, until the outside is lightly browned. Remove the chicken from the cooker and set it aside.
Step 4: Sauté the Vegetables
In the same pressure cooker, add a bit more oil if necessary. Toss in the sliced onions and finely chopped garlic. Sauté the onions and garlic for a few minutes until they become translucent and soft. This will build a lovely aromatic base for your curry. Add the chopped carrots and potatoes to the cooker, and sauté for another 2 minutes to slightly soften the vegetables.
Step 5: Combine and Cook
Next, add the remaining ground curry powder to the pot and stir well, allowing the spices to coat the vegetables. Pour in the coconut milk and add about 1 cup of water. Stir to combine all the ingredients. Bring the mixture to a gentle boil, then return the roasted chicken pieces back into the cooker. Sprinkle in salt to taste and stir everything together.
Step 6: Pressure Cook the Curry
Cover the pressure cooker with its lid and cook for about 2 whistles on medium heat. After the second whistle, turn off the heat and allow the pressure to release naturally. This will help tenderize the chicken and infuse all the flavors.
Step 7: Final Touches
Once the pressure has released, open the cooker carefully. Check the salt and adjust the seasoning to taste. Stir the curry one last time, ensuring everything is well mixed and the chicken is fully cooked and tender.
Step 8: Serve
Serve the Vietnamese Chicken & Potato Curry hot, ladled into a serving bowl. For a complete meal, pair this curry with steamed rice and some fresh Vietnamese vegetarian spring rolls. The curry’s richness and the freshness of the spring rolls make for a wonderfully balanced meal.
Tips for the Perfect Vietnamese Chicken & Potato Curry:
- Spices: For a deeper flavor, ensure you roast the spices until they are aromatic, but not burnt. This process brings out the essential oils from the spices, which gives your curry a fuller flavor profile.
- Marinating the Chicken: Don’t skip the marination step. Allowing the chicken to soak in the curry powder and turmeric enhances its flavor and creates a more robust dish.
- Vegetables: While the recipe uses potatoes and carrots, you can experiment by adding other vegetables like sweet potatoes or parsnips for different textures and flavors.
- Coconut Milk: Use full-fat coconut milk for a creamier curry, but you can opt for light coconut milk if you’re looking to reduce the richness.
- Adjusting Spice: If you like your curry spicier, you can add some chopped fresh chilies or a pinch of red chili powder to the curry powder mix.
Serving Suggestions:
This Vietnamese Chicken & Potato Curry pairs wonderfully with:
- Steamed Jasmine Rice: The fragrant rice will soak up the delicious curry sauce, making each bite a comforting experience.
- Vietnamese Vegetarian Spring Rolls: Fresh spring rolls filled with veggies and served with a tangy dipping sauce complement the rich, creamy curry perfectly.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 30g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 5g
- Sodium: 450mg
Enjoy your homemade Vietnamese Chicken & Potato Curry, a vibrant, aromatic dish that’s sure to delight your taste buds. Whether you’re cooking for a special occasion or a simple weeknight meal, this dish is bound to impress!
