Vietnamese Chicken Curry


  • 1,1 lbs chicken breast (diced)
  • 2 potatoes (diced)
  • 2 carrots (julienne chopped)
  • 1 large onion (chopped)
  • 2 cloves of garlic (chopped)
  • 2 tablespoons of curry powder
  • 1 teaspoon of curcumin
  • 1 teaspoon paprika (optional, you can adjust to the level of bitterness)
  • 13,52 oz coconut milk
  • 2 tablespoons of oil
  • Salt and pepper (to taste)
  • Fresh coriander or parsley (for serving)
  • Rice or bread (for serving)


Heat the oil in the pan. Add the chicken meat and fry until the meat is lightly browned. Then transfer the meat to the pot.

Add the onion and garlic to the same pot. Saute the onions until they turn transparent.

Add the potatoes and carrots. Saute for a few minutes, stirring.

Add the curry powder, curcumin and paprika. Stir to combine all the vegetables and spices.

Add the chicken meat back and mix the ingredients well.

Add the coconut milk. Stir the mixture and let it boil.

After boiling, reduce the heat and cook on low heat for about 20-25 minutes. Vegetables should be soft and chicken meat should be fully cooked.

Season with salt and pepper. Check for flavor and adjust seasonings as needed.

Garnish with fresh coriander or parsley.

Serve with rice or bread. You can complete the taste of Vietnamese Chicken Curry by serving it with rice or bread.

Vietnamese Chicken Curry can be consumed in its most delicious form when served hot.

ENJOY YOUR MEAL

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