Vietnamese Chicken & Potato Curry
Description:
This Vietnamese Chicken & Potato Curry is a flavorful one-pot dish cooked in a pressure cooker. The freshly prepared Vietnamese curry powder, simmered with creamy coconut milk, imparts a delicious depth of flavor to the chicken and potatoes, making this comforting dish perfect for pairing with steamed rice.
Cuisine: Vietnamese
Course: Lunch
Diet: Non-Vegetarian
Ingredients:
- 300g Chicken breasts, cut into large chunks
- 2 Potatoes (Aloo), peeled and cut into large chunks
- 2 Carrots (Gajjar), peeled and cut into large chunks
- 2 Onions, sliced
- 4 cloves Garlic, finely chopped
- 300ml Coconut milk
- 1/2 tsp Turmeric powder (Haldi)
- Salt, to taste
- Oil, for cooking
For Vietnamese Curry Powder: - 2 Bay leaves (tej patta)
- 1 tsp Cumin seeds (Jeera)
- 1 tsp Fennel seeds (Saunf)
- 2 tbsp Coriander (Dhania) seeds
- 1-inch Cinnamon stick (Dalchini)
- 2 Cloves (Laung)
- 1 Star anise
- 1 tsp Black pepper corns
Prep Time: 10 minutes
Cook Time: 20 minutes
Instructions:
-
Prepare the Curry Powder:
Heat a small skillet over medium heat and roast the whole spices for the Vietnamese curry powder. Roast for 5 minutes, or until they release a fragrant aroma. Once roasted, transfer the spices to a blender and grind them into a smooth powder. -
Marinate the Chicken:
In a mixing bowl, combine the chicken chunks with half of the ground curry powder and turmeric powder. Mix well and allow it to marinate for at least 30 minutes. -
Cook the Chicken:
Heat oil in a pressure cooker over medium heat. Add the marinated chicken pieces and roast for about 3 minutes. Once browned, remove the chicken and set it aside. -
Sauté Vegetables:
In the same oil, add sliced onions and chopped garlic. Sauté until the onions are soft and translucent. Add the carrots and potatoes, sautéing for another 2 minutes. -
Simmer the Curry:
Add the remaining ground curry powder, coconut milk, and 1 cup of water to the pressure cooker. Stir to combine, then bring to a boil. Return the roasted chicken pieces to the pot, sprinkle with salt, and mix well. -
Pressure Cook:
Cover the cooker with a lid, cook for at least 2 whistles, and then turn off the heat. Let the pressure release naturally. -
Final Touches:
Once the pressure has been released, open the cooker and check the seasoning, adjusting salt to taste.
Serving:
Serve this aromatic Vietnamese Chicken & Potato Curry over steamed rice for a comforting meal. For an extra touch, pair it with Vietnamese Vegetarian Spring Rolls for a delicious weeknight dinner.
