The tasty Vietnamese chicken curry is easy to make and will help your meals even more delicious. The spicy flavor combines well-marinated potatoes, chicken, and soft carrots in the sweet soup, making the chicken curry very attractive. Let’s see how to make a tasty Vietnamese curry recipe!
What is Vietnamese chicken curry?
Chicken curry (ca ri ga) is a popular dish in South Asia, Southeast Asia, as well as in the Caribbean. At the beginning of the 20th century, chicken curry gradually entered the culinary life of Vietnamese people, and at the same time, a middle class began to form.
Over time, the flavor of Vietnamese curry has formed its own identity, but there are always interesting variations. Typical Vietnamese curries include chicken stew with onions, potatoes, and tomato sauce, flavored with ginger, garlic, chili, and a variety of spices, often including turmeric, cumin, fenugreek, coriander, cinnamon, cardamom, etc.
Thus, in Vietnam, chicken curry is not only a popular dish but also a concept and cultural category with strong and diverse vitality, always changing and developing under the influence of cultural, social, and political. Possessing a long history spanning many centuries, chicken curry constantly integrates with modern life and builds up new layers of meaning to enrich its heritage.
How to make Vietnamese curry?
How To Make Vietnamese Chicken Curry?Course: Chicken, RecipesCuisine: Vietnamese
Below is the simple but tasty Vietnamese Chicken Curry recipe. Let’s begin:
900g chicken (or chicken breast filet)
4 garlic cloves
2 purple onions
3 branches of lemongrass
400 ml coconut milk
800 ml fresh milk without sugar
Seasoning: curry powder, salt, sugar, monosodium glutamate, five spices, seasoning, cashew color
- Step 1: Prepare the chicken
The whole chicken should be washed directly under the tap to clean and remove the chicken intestines, soak the chicken in diluted salt water for about 5 minutes to reduce the odor, then rinse with water and drain.
For the chicken intestines, you can use them to cook or not depending on your preference. After preparing the chicken, we will proceed to marinate the chicken, marinate the chicken with 1 tablespoon of fried garlic, 1 tablespoon of seasoning seeds, and 1 teaspoon of salt, then mix well and let it soak for 15 minutes.
- Step 2: Prepare the potatoes
To peel potatoes thin and fast, before starting to peel potatoes, soak the potatoes in hot water for a few minutes, then take them out and soak them in cold water. Use a knife to peel them, the peeling speed will be fast without peeling too thickly, and avoid losing a large number of nutrients from the potato skin.
Potatoes, after being peeled and cut into small pieces, if immediately put in cold water with a few drops of vinegar added to them, the potatoes will not darken, but will be beautifully white and yellow, and will keep their color when processed.
Finally, cut the potatoes into bite-sized pieces. Do not cut too small to avoid crushing the potatoes during the stewing process. You can lightly fry the potatoes in oil to make the stew more delicious and richer.
- Step 3: Prepare other ingredients
Onions you peel, wash, and cut areca. Lemongrass peels off the hard sheath and crushes it finely. Red onion and garlic you also peeled, washed with water, and smashed minced.
You can prepare fresh coconut water or buy coconut milk from supermarkets. Note: fresh coconut water will bring out the best flavor.
- Step 4: Stir-fry chicken
Put a large saucepan on the stove, turn on medium heat, and put 3 tablespoons of curry oil in the pan. Wait for the chicken curry oil to heat up, then add minced purple onion, minced lemongrass, and sliced lemongrass into the pan.
Then, put all the marinated chicken in and stir-fry with lemongrass and red onion for about 7-10 minutes, until the chicken is all over again. Set them aside.
- Step 5: Cook chicken curry
After the chicken has been fried, add 2 liters of diluted coconut milk to the pan. Turn on high to cook until the curry water boils strongly, then reduce to medium heat.
Season the chicken curry with 1/2 tbsp salt, 1/2 tbsp sugar, and 1 tbsp seasoning. Continue to cook over medium heat for another 10 minutes until the chicken is tender.
After the seasoning is done, add the carrots and cook for 3 minutes and then add the taro. Cook for about 7 more minutes until the carrots start to soften, then the onions will cook together.
Before turning off the stove, you should add all 200 ml of concentrated coconut milk, taste again, and then turn off the stove.
- Step 6: Finished Vietnamese curry
Chicken curry after cooking gives off an irresistible aroma, served with fresh bread and vermicelli is the standard. The chicken is soaked in soft and delicious spices, the carrots are fat, and the curry is rich and sweet thanks to coconut milk. The dish is delicious with bread, hot rice, or vermicelli.
How to choose tasty potatoes?
- You should buy potatoes with yellow outer skin because they are usually sweeter and tastier than potatoes with white skin.
- Delicious potatoes have smooth, glossy skin, when holding it, it feels heavy in hand, and the potato has a moderate size.
- To save time peeling potatoes, you should choose tubers with a full surface, not much concave. Avoid buying sprouted potatoes because they will cause poisoning when eaten.
- Potatoes with wrinkled outer skin when picked up often have a slight sense of relief. You should not buy them because they are usually old potatoes, which have been stored for a long time.
Tips to make tasty curry Vietnamese
Avoid fish sauce seasoning
Fish sauce is a typical condiment of Vietnamese people, many of you love and are used to seasoning dishes with fish sauce. But avoid using sauce seasoning with curry, because the rich flavor of fish sauce will make your curry lose its characteristic taste. Therefore, to season the salty taste of curry, you should only use salt.
When to choose between curry powder and curry oil?
Many people often choose to buy only curry powder or curry oil. It is best to choose both types when choosing to buy, curry powder is suitable for marinating meat, but oil curry is more fragrant and delicious when you use it.
Use more ginger
Many of you think that curry powder has enough flavor so do not think to add any other flavor enhancers. However, with a little bit of crushed ginger and garlic, and lemongrass, the flavor of the curry is up to the standard.
On the other hand, ginger helps the curry taste more fragrant, and barrier, and easier to consume the fat from the curry.
Add fat from milk
The fat from Vietnamese curry is usually taken from coconut milk, but coconut milk cooked for a long time or reheated many times will lose its fat, separate oil, and have a harsh taste.
So it’s best to try creatively cooking curries with fresh milk, condensed milk, and even butter depending on your family’s taste. Coconut milk should only be added last when the curry is about to be finished.
Boil only on medium heat
Curries take a long time for foods to absorb, as well as helps them soften but still retain their delicious sweetness. Many of you often cook chicken curry with high heat to shorten the cooking time, but this will break the texture of milk, and coconut water… and lose the fat.
It is best to boil only on medium heat, until the water begins to boil, reduce the heat to low, and slow cook, avoiding the boiling water from losing the consistency of milk and fat.
Above are the shares of Tasty Touch about the secret to making delicious and nutritious Vietnamese chicken curry. Good luck to you!