Vietnamese Chicken Curry

By carvalhohm

Ingredients

• 1 1 1 lb chicken thighs
• 1 1 1 lb chicken drumsticks
• 1 1 1 tbsp madras curry
• 1 1 1 tsp onion powder
• 1 1 1 tsp garlic powder
• 1 1 1 tsp kosher salt
• Freshly cracked pepper
• 1 1 1 onion, chopped
• 3-4 3-4 3-4 garlic cloves, minced
• 2 2 2 stalks of lemongrass cut into 2 inch pieces.
• 1 1 1 tbsp ginger, minced
• 2 2 2 tbsp fish sauce
• 1 1 1 tbsp sugar
• 3 3 3 tbsp madras curry
• 1 1 1 cup chicken broth
• 1 1 1 can coconut milk
• 3 3 1 carrots, cut into 1 inch chunks
• 4-5 4-5 1 yukon gold potatoes, cut into 1 inch chunks

Preparation

Step 1

To marinate the Chicken: Add chicken to bowl and marinate with 1 tbsp madras curry, onion powder, garlic powder, and kosher salt. Let it marinate for at least 15 minutes while preparing the rest of the ingredients.

Press the saute button and let it get hot.

Add olive oil and Add sliced onions and cook for a few minutes to brown the onions. Add ginger, garlic. Mix well with meat. Add in the rest of the ingredients and only half of the coconut milk. Cover and press meat / stew button and time it for 20 minutes.
Once the instant pot is done, remove lid and pour in the rest of the coconut milk. Season with salt to taste. Serve with french baguette.