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Vietnamese Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Vietnamese Chicken Curry Pot

Vietnamese Chicken Curry Pot is a beloved dish often found at home tables, where it is prepared with an intuitive hand rather than precise measurements. This version captures the essence of familial cooking, where salt is measured by feel and a generous amount of oil brings everything together. It's a dish that showcases the Vietnamese approach to curry, balancing warmth and spice with everyday ingredients that transform into something special.

The chicken becomes tender and flavorful, absorbing the fragrant spice paste, while the onions and tomatoes meld into a rich, savory sauce. Each bite reveals layers of spice and comfort, inviting you to savor the moment. This is a dish made for sharing, where each ladleful tells a story of home cooking and communal enjoyment.

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 chicken pieces dry with paper towels. Season them generously with fine sea salt and black pepper, ensuring each piece is evenly coated. In a large, heavy-bottomed pot, heat 2 tbsp of oil 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 on all sides. This should take about 5-7 minutes per side, or until the chicken develops a deep golden color and the skin is crisp.
  2. While the chicken is browning, peel and thinly slice 2 onions. Once the chicken is browned, remove it from the pot and set it aside on a plate. In the same pot, add the sliced onions and reduce the heat to medium. Cook the onions, stirring occasionally, until they become soft and translucent, about 5 minutes. This will help build the base flavor for the curry.
  3. Dice 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 this mixture for another 5 minutes, or until the tomatoes start to break down and the paste becomes fragrant, releasing its oils.
  4. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Stir everything together so the chicken is well-coated with the sauce. If the sauce seems too thin, allow it to simmer gently, uncovered, for a few minutes to reduce slightly. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed.
  5. Once the sauce has reached your desired consistency and the chicken is cooked through, with the meat tender and easily pulling away from the bone, remove the pot from the heat. Finish the dish by garnishing with fresh herbs of your choice, such as coriander or Thai basil, to add a burst of freshness. Serve the Vietnamese Chicken Curry Pot family-style, allowing everyone to share and enjoy.
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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