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Chicken Curry Recipe

Vietnamese Style Chicken Curry with Carrots and Potatoes
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 2 hours
Total Time 3 hours
Course Main Course
Cuisine Vietnamese
Servings 4

Ingredients
  

  • 2 lbs chicken thighs
  • 3 potatoes
  • 4 carrots
  • 1/2 chopped yellow onion
  • 1 tbsp minced lemongrass
  • 1 tbsp minced garlic
  • 1 tbsp mined shallot
  • 1 cup coconut juice
  • 1 cup coconut cream
  • 2 cans chicken stock
  • 1 tbsp curry powder
  • 1 tbsp salt
  • 1 tbsp fish sauce

Instructions
 

  • Marinate chicken with lemongrass, garlic, shallot, fish sauce, salt, curry powder for at least 2 hours or overnight.
  • In the large pot over medium heat, heat oil. Add onions and cook for a few minutes until the onions are fragrant and softened.
  • Add all the marinated chicken in the pot and sear both sides for 10 minutes. Then add in coconut juice, coconut cream, and chicken stock. Bring it to boil.
  • Reduce the heat low, close the lid, and let it simmer to the consistency you want. Taste and add more seasoning if needed.
  • Top with fresh cilantro, serve with rice, bread or noodle.
Keyword Chicken, Curry, Lunch