Top Rated Vietnamese Chicken Curry Food

VIETNAMESE COCONUT CHICKEN CURRY

Steps:

• Enjoy!

VIETNAMESE CHICKEN CURRY (CA RI GA)

Steps:

• Marinate the chicken with salt, stock powder, sugar, black pepper, and yellow curry powder for at least 15 minutes. For larger cuts of chicken or drumsticks, marinate at least 2 hours or overnight in the fridge for best results.
• In a medium skillet or wok with lid, add vegetable oil and heat on medium-high. Add lemongrass, garlic, shallots, and lime/lemon/bay leaves. Saute for 1-2 minutes until fragrant.
• Toss marinated chicken in the aromatic mixture until evenly coated. Add water. Cover with a lid and simmer on medium-low for 30 minutes. Stir chicken occasionally in the liquid as needed for even cooking. For larger cuts of chickens, cook for an additional 15 minutes.
• Add coconut milk, potatoes, carrots, and onions. Continue to cover the skillet/wok with a lid but leave a small opening to prevent the coconut milk from boiling over. Simmer on medium-low for 10 minutes or until potatoes and carrots are fork-tender. Remove lemon leaves and discard.
• Season to taste with salt, fish sauce, and sugar, if needed. Garnish with thinly sliced cilantro, green onions, or lemon/limes leaves. Serve over a bowl of steamed rice, rice noodles, or on the side of a warm baguette to soak up that amazing flavor.

TOP RATED VIETNAMESE CHICKEN CURRY

Steps:

• Heat oil in large pot and fry onions and garlic for 1 minute.
• Add the chicken and continue cooking for 3 minutes.
• Add all the spices.
• Stir everything together for a few minutes.
• Let cook until chicken is tender.
• Add the rest of the ingredient.
• Bring to a boil and simmer gently for about 20 mintes.
• Garnish with cilantro before serving in bowls.
• Eat with French bread or serve with steamed rice.

VIETNAMESE LEMON GRASS CHICKEN CURRY

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
• Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

VIETNAMESE CARAMEL CHICKEN

Steps:

• Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
• Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
• Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
• Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

VIETNAMESE CHICKEN CURRY RECIPE (Cà RI Gà)

Steps:

• Cut chicken into large 2-3" chunks if using large pieces.
• Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
• Cut onions, potatoes and carrots into 1.5-2" chunks.
• Deep fry potatoes and carrots until lightly browned so they hold their shape.
• After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you're using skinless.
• Remove chicken, drain fat and clean off any burned residue in the pot.
• Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
• Return chicken to the pot with lemongrass, bay leaves, and sugar.
• Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
• Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
• After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
• Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
• Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
• Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
• Serve with bread, accent with a squeeze of lemon and sambal for heat.

VIETNAMESE-STYLE CHICKEN CURRY SOUP

Steps:

• Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
• Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
• Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.

VIETNAMESE CHICKEN CURRY

Steps:

• Shallow fry potato until light browned.
• Drain and set aside.
• Heat a little oil in a pan and saute shallots with lemon grass, garlic and chillies until soft.
• Add curry powder and stir for 2 minutes.
• Add chicken and stir for 3 minutes.
• Add potatoes, salt, coconut milk and chicken stock, bring boil, then cover and simmer gently for about 30 minutes.
• Sprinkle with basil leaves.