Of all the curries I’ve had, I always go back to this Vietnamese chicken curry recipe. The bold flavors elevate the chicken thighs and legs to a delectable and satisfying meal. While the recipe has a long list of ingredients, it is simple to prepare, and the bold aromatic flavors will impress any palette.
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Flavors and Spices in Vietnamese Curry
The most common type of curry used in Vietnamese chicken curry is madras curry, with its bright orange-yellow color and bold flavors.
So, what is madras curry? Madras curry is a blend of other spices like turmeric, cinnamon, coriander, etc.
However, there is no recipe for curry powder, and it is solely up to taste or the individual manufacturer. Unfortunately, I didn’t have any madras curry around. Instead, I used regular curry powder instead which still works out well!
The flavors of curry powder are warm, vibrant, and often tangy. As a result, Vietnamese curry is often much spicier due to a range of chilis, but that is a personal preference, and it is typically very light rather than heavy.
Can I Substitute Boneless Skinless Chicken Breast?
Yes! While you can substitute with boneless skinless chicken breasts; they will, however, give the recipe less flavor and fat.
Also, if you are swapping for chicken breasts, cut the breasts into halves or quarters depending on their size to match the size of chicken thighs.
In addition, you also may need to reduce the cooking time of the chicken breasts since there are no bones, which slow the cooking process.
What Can I Substitute for Lemongrass?
Though you can usually find fresh lemongrass at most grocery chains, sometimes they can be hard to find. It’s especially true if you don’t have an Asian grocery store or one that carries fresh Asian ingredients.
On the other hand, if you cannot purchase fresh lemongrass, try sourcing dried or powdered lemongrass (online retailers will be an excellent place to look).
Another option if you’re in a pinch, you can recreate the flavor of lemongrass by using two teaspoons of chopped fresh ginger and two teaspoons of chopped cilantro stalks for every stalk of lemongrass.
What is an Instant Pot?
The Instant Pot is a programmable pressure cooker that speeds up cooking by 2 to 10 times while using up to 70% less energy.
In short, it’s a very multi-purpose cooking appliance and has been a kitchen appliance staple of mine for the last two years. As a result, it’s simply the perfect go-to appliance for busy weeknights!
If you’re unsure what size Instant Pot to get, here is my size recommendation:
- 1 to 2 people, get the Instant Pot Mini 3 Quart
- 2 to 4 people, get the Instant Pot 6 Quart
- More than 4 people, get the Instant Pot 8 Quart
I’m using the Instant Pot Mini 3 Quart for all my Instant Pot recipes.
Why Should I Use an Instant Pot to Make Vietnamese Chicken Curry?
An Instant Pot is an excellent addition to any kitchen, and the main bonus of using it for cooking this Vietnamese chicken curry is that it speeds up the cooking process quite a bit!
In addition, using an Instant Pot helps to infuse more flavor into the chicken and vegetables.
Finally, the Instant Pot allows for one-pot cooking, a great time saver. Saute as needed, and then seal the pot for a fast and easy meal.
Vietnamese Chicken Curry Recipe
Ingredients
Servings: 2
Chicken Marinade
- 1 pound boneless skinless chicken thighs and chicken drumsticks
- 1/2 tbsp madras curry powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- season with salt and pepper
Remaining Ingredients
- 1/2 medium, onion (chopped)
- 2 cloves garlic (minced)
- 1 stalk lemongrass (cut in half and smashed to release flavors)
- 1/2 tbsp ginger (minced)
- 1 tbsp red boat fish sauce
- 1 tsp honey
- 1 1/2 tbsp madras curry powder
- 1/2 cup chicken broth
- 1/2 can coconut milk
- 2 carrots (cut into 1-inch chunks)
- 2 to 3 Yukon gold potatoes (cut into 1-inch chunks)
- garnish with cilantro
- serve with a French baguette
How to Make Vietnamese Chicken Curry (Step-by-Step)
Step 1. Prep Chicken for Marinade
Cut the chicken thighs into chunks. Combine the chicken thighs, drumsticks, madras curry, onion powder, garlic powder, salt, and pepper in a mixing bowl. Thoroughly mix and combine the ingredients.
Step 2. Prep the Remaining Ingredients
Next, prep your remaining ingredients by washing and cutting them as instructed.
Step 3. Sauté and Combine the Remaining Ingredients
In the Instant Pot, sauté the onions, garlic, and ginger for about 2 to 3 minutes.
Then, add the chicken marinade, lemongrass, fish sauce, honey, curry powder, chicken broth, coconut milk, carrots, and Yukon potatoes. Close the lid and seal the pressure. Set the meat/stew setting to normal for 20 minutes.
Step 4. Cook and Serve
Once the Instant Pot beeps, release the pressure. Next, use a spoon to pour and garnish with cilantro into each bowl.
Garnish with cilantro and serve alongside a lightly toasted baguette.
What Is Fish Sauce?
Fish sauce is a mixture of fish and salt that has been fermented, often up to 2 years. For example, fish sauce is typically made from anchovies, shrimp, mackerel, or other fish.
It is common in Thai cuisine and used in many Asian dishes, particularly in Southeast Asian cuisine.
Fish sauce is usually found in Vietnamese curry, alongside coconut milk which adds a strong but bold flavor.
Is There a Vegan Substitute for Fish Sauce?
If you are in need of a vegan substitute for fish sauce, some health food stores carry vegan fish sauce, or you can look for the mushroom oyster sauce, which has a close taste to fish sauce.
Other Fish Sauce Alternatives
Another fish sauce alternative you can try is sweet soy sauce, but it doesn’t match the flavor quite as closely.
What Type of Coconut Milk Should I Use?
There are many available types of coconut milk. However, steer away from cans labeled “cream of coconut” because this style is sweetened which doesn’t work in a savory recipe such as this Vietnamese chicken curry.
Choose full-fat coconut milk instead of cans labeled “lite” for the best texture and flavor, as it closely resembles heavy cream. Coconut milk will also often separate into the cream and water parts, so be sure to stir or blend the can before using it.
Lastly, make sure to choose unsweetened coconut milk, and canned is preferable to a carton, as there will be a higher percentage of cream to water.
Related: Vietnamese Lemongrass Chicken
Did you make this recipe? Please leave a comment and star rating below! I’d love to hear from you.
Easy Vietnamese Chicken Curry (Cà Ri Gà)
Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken thighs and chicken drumsticks
- 1/2 tbsp curry powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- season with salt and pepper
Remaining Ingredients
- 1/2 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 stalk lemongrass (cut in half and smashed to release flavors)
- 1/2 tbsp ginger (minced)
- 1 tbsp fish sauce
- 1 tsp honey
- 1 1/2 tbsp curry powder
- 1/2 cup chicken bone broth (chicken broth is fine, too!)
- 1/2 can coconut milk
- 2 carrots (cut into 1-inch chunks)
- 2 to 3 Yukon gold potatoes (cut into 1-inch chunks)
- garnish with cilantro
- serve with a French baguette
Instructions
- Cut the chicken thighs into chunks. Combine the chicken thighs, drumsticks, madras curry, onion powder, garlic powder, salt, and pepper in a mixing bowl. Thoroughly mix and combine the ingredients.
- Next, prep your remaining ingredients by washing and cutting them as instructed.
- In the Instant Pot, sauté the onions, garlic, and ginger for about 2 to 3 minutes.
- Then, add the chicken marinade, lemongrass, fish sauce, honey, curry powder, chicken broth, coconut milk, carrots, and Yukon potatoes. Close the lid and seal the pressure. Set the meat/stew setting to normal for 20 minutes.
- Once the Instant Pot beeps, release the pressure. Next, use a spoon to pour and garnish with cilantro into each bowl.
- Garnish with cilantro and serve alongside a lightly toasted baguette.
