Easy Vietnamese Chicken Curry (Cà Ri Gà)
The bold and exciting flavors of Vietnam shine in this Instant Pot Vietnamese chicken curry recipe. Fresh ginger and garlic, along with aromatic lemongrass, contrast with the warm curry flavors to create a dish that is both rich and light at the same time.
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.
