Vietnamese Chicken & Potato Curry Recipe
A non-veg Vietnamese recipe with chicken breasts - cut into big chunks, potato (aloo) - skin peeled and cut into big chunks, carrot (gajjar) - skin peeled and cut into big chunks. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To begin making the Vietnamese Chicken & Potato Curry Recipe, we will roast the whole spice for Vietnamese curry powder on a small skillet over a medium heat
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2)turmeric powder (haldi)(1/2 teaspoon) - 2
Roast the spice for at least 5 minutes until you get a good aroma from it
- 3
Once the whole spices are well roasted
- 4
Transfer it to a mixer and grind it into a smooth powder
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2)carrot (gajjar) - skin peeled and cut into big chunks(2)turmeric powder (haldi)(1/2 teaspoon) - 5
In a mixing bowl, add the chicken pieces and half of the ground curry powder and turmeric powder
chicken breasts - cut into big chunks(300 grams)turmeric powder (haldi)(1/2 teaspoon) - 6
Mix well and rest for at least 30 minutes, keep it ready to roast them
- 7
To make the Vietnamese chicken curry, you can keep pressure cooker over medium heat
chicken breasts - cut into big chunks(300 grams) - 8
Drizzle some oil, add the marinated chicken pieces and roast them for at least 3 minutes
chicken breasts - cut into big chunks(300 grams) - 9
Once done take the chicken pieces out, into the same oil add onions and garlic and saute till they turn translucent and soft
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2)carrot (gajjar) - skin peeled and cut into big chunks(2)onion - sliced(2)cloves garlic - finely chopped(4) - 10
Add in chopped carrot and potatoes and saute for 2 more minutes and add in the remaining ground curry powder, coconut milk, 1 cup of water and mix well
potato (aloo) - skin peeled and cut into big chunks(2)carrot (gajjar) - skin peeled and cut into big chunks(2)cloves garlic - finely chopped(4)coconut milk(300 ml)turmeric powder (haldi)(1/2 teaspoon) - 11
Bring it to a boil, add the roasted chicken pieces and sprinkle salt to taste and mix well
chicken breasts - cut into big chunks(300 grams)salt - to taste - 12
Cover the Vietnamese Chicken & Potato Curry with a lid and cook for at least 2 whistles and turn off the heat
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2) - 13
Allow the pressure to release naturally
- 14
Open the pressure cooker and give the Vietnamese Chicken & Potato Curry
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2) - 15
Check the salt and adjust according to taste
salt - to taste - 16
Once done, serve Vietnamese Chicken & Potato Curry over serving bowl
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2) - 17
Serve the Vietnamese Chicken & Potato Curry Recipe along with Steamed Rice and Vietnamese Vegetarian Spring Rolls to make a special weeknight dinner
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Vietnamese Chicken & Potato Curry Recipe
A non-veg Vietnamese recipe with chicken breasts - cut into big chunks, potato (aloo) - skin peeled and cut into big chunks, carrot (gajjar) - skin peeled and cut into big chunks. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
17 steps- 1
To begin making the Vietnamese Chicken & Potato Curry Recipe, we will roast the whole spice for Vietnamese curry powder on a small skillet over a medium heat
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2)turmeric powder (haldi)(1/2 teaspoon) - 2
Roast the spice for at least 5 minutes until you get a good aroma from it
- 3
Once the whole spices are well roasted
- 4
Transfer it to a mixer and grind it into a smooth powder
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2)carrot (gajjar) - skin peeled and cut into big chunks(2)turmeric powder (haldi)(1/2 teaspoon) - 5
In a mixing bowl, add the chicken pieces and half of the ground curry powder and turmeric powder
chicken breasts - cut into big chunks(300 grams)turmeric powder (haldi)(1/2 teaspoon) - 6
Mix well and rest for at least 30 minutes, keep it ready to roast them
- 7
To make the Vietnamese chicken curry, you can keep pressure cooker over medium heat
chicken breasts - cut into big chunks(300 grams) - 8
Drizzle some oil, add the marinated chicken pieces and roast them for at least 3 minutes
chicken breasts - cut into big chunks(300 grams) - 9
Once done take the chicken pieces out, into the same oil add onions and garlic and saute till they turn translucent and soft
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2)carrot (gajjar) - skin peeled and cut into big chunks(2)onion - sliced(2)cloves garlic - finely chopped(4) - 10
Add in chopped carrot and potatoes and saute for 2 more minutes and add in the remaining ground curry powder, coconut milk, 1 cup of water and mix well
potato (aloo) - skin peeled and cut into big chunks(2)carrot (gajjar) - skin peeled and cut into big chunks(2)cloves garlic - finely chopped(4)coconut milk(300 ml)turmeric powder (haldi)(1/2 teaspoon) - 11
Bring it to a boil, add the roasted chicken pieces and sprinkle salt to taste and mix well
chicken breasts - cut into big chunks(300 grams)salt - to taste - 12
Cover the Vietnamese Chicken & Potato Curry with a lid and cook for at least 2 whistles and turn off the heat
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2) - 13
Allow the pressure to release naturally
- 14
Open the pressure cooker and give the Vietnamese Chicken & Potato Curry
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2) - 15
Check the salt and adjust according to taste
salt - to taste - 16
Once done, serve Vietnamese Chicken & Potato Curry over serving bowl
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2) - 17
Serve the Vietnamese Chicken & Potato Curry Recipe along with Steamed Rice and Vietnamese Vegetarian Spring Rolls to make a special weeknight dinner
chicken breasts - cut into big chunks(300 grams)potato (aloo) - skin peeled and cut into big chunks(2)
Rate this recipe
You might also like · Vietnamese
Chicken And Shrimp Bánh Xèo Recipe -Vietnamese Stuffed Crepe
⏱️ 65 min
Vietnamese Style Vegetarian Spring Rolls Recipe With Peanut Dipping Sauce
⏱️ 30 min
Vietnamese Lemongrass Shrimp Skewers Recipe
⏱️ 40 min
Vietnamese Vegetarian Spring Rolls Recipe With Mushrooms & Vegetables
⏱️ 35 min
Vietnamese Rice Noodle Salad Recipe
⏱️ 22 min
Mango Rice Noodle Salad With Cucumber & Carrot Recipe
⏱️ 25 min