Vietnamese Chicken Curry Ingredients
- 1 teaspoon cayenne powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon cinnamon powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 3-pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat)
- 1/3 cup peanut or vegetable oil
- 2 cups sweet potatoes, peeled and cut into 1?inch cubes
- 6 cloves garlic, chopped
- 1 large onion, finely chopped
- 4 bay or curry leaves
- 1 small stalk lemongrass
- 2 cups coconut milk
- 1 cup carrots, cut 1?inch thick
- 1 cup milk
- Combine all the dry spices, sugar, and salt and toss with the chicken. Marinate for 1 hour at room temperature.
- In a large skillet or wok, heat the oil for 1 minute over medium heat, and fry the sweet potatoes for about 10 minutes. Remove the sweet potatoes and set aside.
- Using the same oil, fry the garlic and onions for 3 minutes over low heat. Add the bay or curry leaves and the lemongrass. Stir and cook for 1 minute.
- Add the chicken with its marinade, mix well, and cook over high heat for 2 minutes, stirring occasionally. Add the coconut milk, mix well, and cook, covered, for 10 minutes. Add the carrots and milk and cook, covered, for 10 minutes.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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