Vietnamese Chicken Curry with Carrots and Potatoes
This Vietnamese chicken curry is another yellow curry that is packed with loads of flavour; thanks to the clever use of my two best selling curry powder blends. Although extra patience and care is called for, it is nonetheless an easy recipe with simple ingredients. And I think it is worth the effort, as the end results will show.
As for the chicken cut, any pieces will do for this recipe. However, cuts with skin on and bone in will easily add an additional punch of fat and therefore flavour too – so use wings, thigh cutlets, drumsticks or even whole or half chicken diced up. Make sure they are all uniformly sized to cook evenly.
This curry goes well with French style baguettes, which marks the historical influence of French cuisine in Vietnam. It’s the perfect bread to mop up all the juice, and you can easily find these baguettes at your local Vietnamese bakery.
Ingredients − Serves 10
- 2 kg chicken, any cut chopped into large chunky pieces
- 1 tbsp Latasha’s Kitchen Garam Masala
- 4 potatoes, quartered
- 2 carrots, quartered
- 1 large brown onion, finely sliced
- 4 gloves garlic, finely chopped
- 1 tbsp finely minced ginger
- 2 stalks lemongrass, cut into ½ then split lengthwise, and bashed to release the fragrance
- 3 bay leaves
- 2 cups Ayam coconut milk
- Oil as required for frying
- 1 tsp cane sugar
- 2 cups chicken stock
- 2 cups water
- 3 tbsp Latasha’s Kitchen Turmeric Spice Magic
- 2 tsp salt
- Juice of half a lemon
- 2 red chillies, split lengthwise then halved
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- Cut chicken into large even chunks.
- Add Latasha’s Kitchen Garam Masala to the chicken, mix well and marinate for 4-6 hours.
- Prepare onions, potatoes and carrots.
- Semi-fry potatoes and carrots in batches in a large deep pot until sealed and lightly browned all over. Keep aside.
- Heat more oil in the same pot and brown the marinated chicken in small batches, skin side down first. Add more oil as required.
- When all the chicken has been browned, drain any remainder oil and clean off any burnt residue from inside the pot.
- On low heat, add some fresh oil to the pot then braise sliced onions until soft and translucent. Stir in garlic and ginger and cook until lightly caramelised and browned.
- Return chicken to the pot with lemongrass, bay leaves, Latasha’s Kitchen Turmeric Spice Magic, salt and sugar. Mix well then add half the water and half the stock to the pot, until all ingredients are fully submerged.
- Bring to a quick rolling boil over high heat, then simmer on low boil.
- After 5 minutes add potatoes and carrots, and the balance of water and stock.
- Bring back to a quick rolling boil over high heat then reduce to a simmer on low boil again until chicken and vegetables are fully cooked approx. 45 minutes.
- Then add coconut milk, lemon juice and fresh red chillies, and bring to a quick boil then turn off the heat.
- Serve with baguettes.
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