Vietnamese Chicken Curry Instant Pot, Wandering Chopsticks Vietnamese Food Recipes And More Crock Pot Ca Ri Ga Vietnamese Chicken Curry

1 lb chicken thighs 1 lb chicken drumsticks 1 tbsp madras curry 1 tsp onion powder 1 tsp garlic powder 1 tsp kosher salt freshly cracked pepper 1 onion chopped 3 4 garlic cloves minced 2 stalks of lemongrass cut into 2 inch pieces.

Cauliflower curry recipe spicy. Vietnamese curry usually use whole chicken and has taro. 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. Instead of water whole milk can be a substitute as a base.

The curry sauce is a little spicy but delightful. Serve the vietnamese chicken curry with steamed rice or french bread. Please click subscribe support for my video.

The rice or bread will soak up the curry making this dish one of the most delicious comfort foods for this season. Madras curry is also added with lemongrass and coconut milk. This aromatic and most flavourful chicken dish is made with yellow curry lemongrass fish sauce vegetables and tender chicken simmered in the most flavourful creamy coconut broth.

See more ideas about recipes vietnamese recipes instant pot recipes. May 26 2020 explore pearl reeses board instantpot vietnamese recipes followed by 166 people on pinterest. Vietnamese chicken curry ca ri ga is a hot bowl of comfort packed with flavor.

Just a few extra steps and youll have a pot of vietnamese style curry to enjoy for the rest of. Made with chicken thighs warm spices like coriander and cumin seeds and zippy fresh garlic and ginger this dish packs a lot of flavor into just one pot. Press saute on the instant pot and set it to high add 2 tablespoons of coconut oil and once the screen says hot brown the chicken it should take about 5 minutes.

This instant pot version makes curry possible on a busy week nights. This instant winner recipe puts a delicious chicken curry on the table in about 30 minutesas much time as it would take a speedy takeout order to be delivered. This instant pot vietnamese chicken curry ca ri ga is a quick and easy version of the classic vietnamese dish.

Push the chicken to one side of the pot and saute the onions for 3 minutes or until they are soft and translucent. 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.