TOP RATED VIETNAMESE CHICKEN CURRY
Some of the best chicken you will ever have. I have been eating this dish for 39 years since the first time my wife served it to me in VietNam and I haven't tired of it yet.
Provided by Tom232
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
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 CHICKEN CURRY
Make and share this Vietnamese Chicken Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
- Add garlic, chilli, ginger lemongrass and curry paste.
- Add chicken and braise on all sides, coating well with curry paste.
- Cover and cook for 15 minutes over a low heat.
- Remove lid, add sugar and stir well.
- Pour in coconut cream and stock and bring to the boil.
- Reduce heat and simmer uncovered for another 30 minutes.
- Serve over rice.
- I*like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don't feel like making a separate vegetable dish.
VIETNAMESE CHICKEN CURRY RECIPE (Cà RI Gà)
Easy Vietnamese comfort food with marinated chicken, carrots, potatoes, and a ton of flavor from curry powder and lemongrass. Perfect to make large batches of and served with fresh, toasty baguette or rice!
Provided by Hungry Huy
Categories Main Course
Time 3h
Number Of Ingredients 17
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.
Nutrition Facts : Calories 498 kcal, Carbohydrate 48 g, Protein 27 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 1733 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
VIETNAMESE LEMON GRASS CHICKEN CURRY
This recipe has been passed down from my grandmother in Vietnam and makes the best aromatic, slightly spicy chicken curry ever. Fresh lemongrass is the secret! Serve over white or sticky rice and you're in heaven.
Provided by MommyFromSeattle
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 812.9 calories, Carbohydrate 4.6 g, Cholesterol 255 mg, Fat 58.4 g, Fiber 0.8 g, Protein 63.8 g, SaturatedFat 15.8 g, Sodium 514.8 mg, Sugar 0.2 g
VIETNAMESE-STYLE CHICKEN CURRY SOUP
I use Vietnamese-style curry powder found at Asian food stores (usually called 'cari'). If you can't find it, use Madras curry powder. I make mine soupy, but you can make a thick stew by reducing the amount of chicken broth and water by half. Serve with rice or French bread, or both.
Provided by shaggy
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 40.6 g, Cholesterol 74.7 mg, Fat 26.8 g, Fiber 6.7 g, Protein 29.8 g, SaturatedFat 13.3 g, Sodium 374.5 mg, Sugar 3.8 g
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