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Vietnamese Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Vietnamese Chicken Curry Pot 2

Vietnamese Chicken Curry Pot 2 is a cherished dish that finds its way onto home dining tables across Vietnam. It's a comforting staple, often reserved for family meals when everyone gathers to enjoy a hearty, shared experience. This version reflects the way Vietnamese home cooks approach the dish: with intuitive seasoning, a generous hand with oil, and a sense of balance that comes from experience rather than recipes. It's a meal that invites a leisurely pace and shared moments.

Expect a rich, savory blend where tender chicken mingles with the sweetness of softened onions and tomatoes, all enveloped in a warm, spiced paste. The flavors meld beautifully, creating a dish that is both robust and nuanced. Black pepper adds a subtle kick, while the salt is adjusted by instinct, ensuring each bite is perfectly seasoned. This is not just a dish; it's a taste of home, best enjoyed in good company.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 800 g of chicken pieces dry with paper towels. Season them generously with fine sea salt and black pepper, ensuring each piece is evenly coated. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, skin-side down if applicable, and brown them for about 5-7 minutes on each side until they develop a deep golden color. This browning step enhances the flavor of the curry.
  2. While the chicken is browning, peel and thinly slice the 2 onions. Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the sliced onions and cook them over medium heat, stirring occasionally, until they become soft and translucent, about 5 minutes. This step helps to build the aromatic base of the curry.
  3. Dice the 2 tomatoes and add them to the pot with the onions. Stir in 1 tbsp of spice paste, ensuring it coats the onions and tomatoes evenly. Cook for another 5 minutes until the tomatoes break down and the mixture becomes fragrant and slightly thickened. This forms the flavorful base of your curry sauce.
  4. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. If the sauce seems too thick, you can add a splash of water to loosen it slightly. Cover the pot and let it simmer gently over low heat for about 20-25 minutes, or until the chicken is cooked through and tender. The chicken should be easy to pierce with a fork, indicating it's done.
  5. Once the chicken is cooked, uncover the pot and taste the sauce. If needed, adjust the seasoning with more salt and black pepper. If the sauce is too thin, let it simmer uncovered for a few more minutes to reduce and thicken to your desired consistency.
  6. Finish the dish by stirring in a handful of fresh herbs such as cilantro or Thai basil, if desired, for an added layer of freshness. Serve the Vietnamese Chicken Curry Pot 2 hot, with steamed rice or crusty bread to soak up the rich, aromatic sauce.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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