- 1 2.5 to 3 lb. chicken, cut into about 8 pieces
- 2 14-oz cans Coconut Milk
- 1 large onion, diced
- 4 About 4 potatoes, peeled and cut into 2-inch chunks
- 1 potato, peeled and cut into 1-inch chunks
- 2 carrots, peeled and cut into 2-inch chunks
- 1 2-inch knob of ginger, minced
- 4 cloves of garlic, minced
- 2 shallots, minced
- 2 tblsp Ca Ri Ni An Do (Vietnamese Indian Madras Curry Powder)
- 1 tsp salt
- Nuoc Mam (Vietnamese Fish Sauce) to taste
- Vietnamese French bread, rice, or flat rice noodles for serving
Clean and chop chicken. Put pieces in a colander to drain and sprinkle about 1 tsp salt over the chicken. Set aside.
Dice onion, and mince garlic, shallots, and ginger. In a large stock pot on high heat, drizzle a bit of oil and saute onion until just translucent. Add minced garlic, shallots, and ginger along with 1 tblsp of the Madras curry powder to release fragrance.
Move the onion and aromatics to the side of the pot and add chicken pieces, searing until brown. You might have to stack the chicken pieces on top of each other until all the chicken pieces are browned. They don't have to be cooked, the searing is to retain the juices and prevent the chicken from falling apart.
Add 1 can of coconut milk and 1 can of water. Just use the same can and swirl water around to get the last of the coconut milk. Stir and do a quick taste test. If the curry is to your liking, then add enough water until the chicken and veggies are just covered. Otherwise, if you want a more flavorful curry like I do, add 1 more tblsp of curry powder, 1 more can of coconut milk, and 1 more can of water.
Add potatoes and carrots. Turn heat down to medium-low and let simmer for at least half an hour to 45 minutes. The smaller diced potato will fall apart and help thicken the curry. At about the 20 minute mark, skim any scum off the top of the curry, do a taste test and add as much fish sauce as you'd like.
Serve with Vietnamese French bread, rice, or rice noodles.