Vietnamese Chicken Curry
Recipe: #39968
January 04, 2023
Categories: Curries, Chicken, Carrot, Potatoes, Vietnamese Bone-in Pieces, Spicy, more
"Season to taste if you don't like spicy don't add red chili flakes can use leg and thighs serve with rice and french bread"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (795.3 g)
- Calories 914.3
- Total Fat - 54.4 g
- Saturated Fat - 23.4 g
- Cholesterol - 225.9 mg
- Sodium - 982.3 mg
- Total Carbohydrate - 63 g
- Dietary Fiber - 11.4 g
- Sugars - 15.4 g
- Protein - 47.3 g
- Calcium - 118.1 mg
- Iron - 5.6 mg
- Vitamin C - 41.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat oil in a Dutch oven over high heat.
Step 2
Once the oil is hot, sear the chicken skin-side down for for about 2 to 3 minutes, until it is golden brown. Flip the chicken over and sear on the other side for 1 to 2 minutes.
Step 3
Remove the chicken and set aside.
Step 4
Lower the heat to medium.
Step 5
Add the onions and garlic and cook for about 2 minutes, until the onions become translucent.
Step 6
Add the chicken back in.
Step 7
Add the coconut milk, chicken stock, lemongrass, fish sauce, sugar, curry powder, red chili flakes, and kaffir lime leaf and bay leaf.
Step 8
Bring the liquid to a boil, then lower to a simmer. Add the carrots and potatoes.
Step 9
Cook uncovered for about 25 to 30 minutes, until the potatoes and carrots are tender and the liquid reduces by half.
Step 10
Remove leaves
Step 11
Garnish
Tips
No special items needed.
0 Reviews
You'll Also Love
