Vietnamese Chicken Curry

This recipe is super easy, flavor packed and great for a large family. There is plenty to go around and great with rice or Vietnamese baguettes. You can marinade the chicken the night before and have an amazing weekday curry dinner when you get home from work!

Ingredients:

2 lbs of Chicken

1 tbsp Fish Sauce

3 tbsp Curry Powder

2 tsp Salt

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Chili Powder

1 lb Potatoes

3 Carrots, chopped

1 Shallot diced

1 Onion diced

4 cloves Garlic, crushed

3 Bay Leaves

2 tsp Sugar

2 stalks Lemongrass

2 cups Chicken Broth

1 can of coconut milk

Oil for frying

Optional Seasoning:

1 Lemon sliced

1/4 tsp Garlic Chili Paste

Instructions:

1. Clean the chicken, and pat dry and place into a large bowl. Add fish sauce, salt, & 2 tbsp curry powder and 1 tsp of the onion, garlic and chili powder to the chicken. Marinate for 2-4 hours.

2. Add 1 tbsp of oil to a skillet and fry potatoes and carrots with the remaining, curry, garlic, onion and chili powder until lightly browned, set aside.

3. Once the chicken is ready, add 1 tbsp of oil to a skillet and brown on all sides in small batches in a pot, skin side down first. Remove chicken, drain fat and clean off any burned residue in the pot.

4. Add 1 tbsp of oil to the pot on low heat and sweat onion and shallots until soft, then add garlic until lightly brown.

5. Return chicken to the pot with lemongrass, bay leaves, and sugar. Add chicken broth to the pot until all ingredients are fully submerged. You may need more than 2 cups of broth depending on the size of your pot.

6. Turn on high until boiling, reduce to medium-high heat to maintain a low boil.

7. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.

8. Add potatoes and carrots, and more broth or water if needed to cover.

9. Return the flame to high heat until it boils, then reduce to a low simmer for 30 minutes or until the chicken is fully cooked.

10. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat. Serve with rice or bread, add a squeeze of lemon and garlic chili paste for heat.