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Chicken curry coconut instant pot. Set aside for 30 minutes. Vietnamese chicken curry ca ri ga is a hot bowl of comfort packed with flavor. There really is nothing better than dipping a toasty piece of bread into the rich broth.
Add the drumsticks taro sweet potatoes and onions in and cook on a medium simmer for 20 minutes. The curry sauce is a little spicy but delightful. Serve the vietnamese chicken curry with steamed rice or french bread.
Remove the chicken from the bowl and pat dry with paper towels. This vietnamese chicken curry is a fragrant and delicious home style dish. Pat chicken dry and sprinkle with 12 teaspoon salt.
Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking then brown chicken turning over once. Vietnamese chicken curry is much thinner than japanese or thai curry. It can be made with just about any cut of chicken and is loaded with healthy root vegetables.
Drain rinse the chicken with cold water and drain again. Add the chicken and turn to coat the meat evenly. Combine 2 tablespoons of the curry powder and the salt in a bowl.
3 tablespoons vietnamese curry powder or madras curry powder if not available 1 to 2 teaspoons sea salt or to taste 1 to 2 teaspoons sugar or to taste 2 stalks lemongrass bruised 2 tablespoons fish sauce 4 cups low sodium chicken broth 1 can coconut milk 6 small russet potatoes peeled and cut into 14 inch slices. Place the chicken pieces in a bowl and toss with the lime juice. The curry is flavoured with classic south east asian ingredients like kaffir lime leaves lemongrass zesty lime juice and fresh coriander.
Although there is some wait time involved with the marinade to season the chicken and frying the potato and carrot so they hold their shape this curry recipe is hard to mess up. The rice or bread will soak up the curry making this dish one of the most delicious comfort foods for this season.
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