The other day, we went grocery shopping to buy ingredients to make Vietnamese style chicken curry. We saw whole chickens on sale – 3 for $20. That’s pretty cheap in our neck of the woods so we bought them. I wasn’t completely sure what I would use all that chicken for (I had a few recipes in mind), but I knew I could just freeze it until I figured it out. We normally buy chicken in parts (thighs, breasts, etc), so having to butcher a whole chicken was a bit of a first for me. I tried to follow Martha’s instructions, but our knives were pretty dull so I had to enlist hubby’s help. It actually wasn’t so difficult to do, just need some muscles or sharper knives. 😉 We used most of the chicken for the curry, except for the back (we saved for making stock) and 2/3 of the breast. That way, everyone is happy since the hubs likes dark meat and I prefer white. You can choose to use any parts of the chicken you like. I prefer skin-on and bone-in for more flavour.
This recipe is relatively easy to make. You can divide the work into 2 days if you want, just marinate the chicken overnight the day before you want to eat it. It’s also a one pot recipe….you know how much I love one pot dinner recipes! Less dishes to clean!
What makes this curry Vietnamese style is the coconut milk and lemongrass, which may be difficult to find depending where you live. If you want to omit the lemongrasss, I am sure the curry will still taste pretty good. You can adjust the spiciness with the amount of curry powder and chili paste. The amounts used here don’t result in an overly spicy curry. Even our baby can eat it!
I love the smell of this curry, especially when garnished with cilantro. Mmmm…can you smell it too? Don’t forget to have it with toasted baguettes. It’s how Vietnamese people eat their curry and the best way to eat it, in my opinion!
Oh and one more thing, this curry is better than my mom’s (according to the hubs). Shhh…..don’t tell her! 😉
Stay tuned for more easy chicken recipes. In the meantime, try some of our other tasty recipes.
Vietnamese Style Chicken Curry Recipe (adapted from Food.com)
2 tablespoons yellow curry powder
3 cloves garlic
1 tablespoon sugar
2 small shallots
1 tablespoons salt
1 tablespoon chili paste ( such as Sriracha)
peanut oil or vegetable oil
1 tablespoon ground black pepper
2 lbs chicken (thighs, breasts, whatever you prefer)
1 medium yellow onion, divided into 6 pieces and separated
2 stalks lemongrass, cut into 2 inch lengths
1 bay leaf
2 cups water
2 2/3 cups coconut milk
4 large carrots, cut into 1 inch pieces
potatoes and/or yams cut into 1 inch pieces
1 1/2 cups frozen peas
1/4 cup cilantro leaf
- In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
- Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes.
- In a large stockpot, heat oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
- Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned. Remove chicken from the pot.
- Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil then reduce to low. Add back chicken and simmer for about 30 minutes or until chicken is cooked and carrots and potatoes almost soft.
- Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
- Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.