Vietnamese Chicken & Potato Curry with Coconut Milk

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.