Vietnamese Chicken & Potato Curry Recipe Step By Step

To begin making the Vietnamese Chicken & Potato Curry preparation guide, we will parched-fry the whole fragrant element for Vietnamese curry dusting fragrant element on a small skillet over a medium bring to temperature. parched-fry the fragrant element for at least 5 mins until you get a good aroma from it.

Once the whole spices are well roasted.

Transfer it to a mixer and grind it into a even dusting fragrant element. In a mixing dish, introduce the chicken pieces and half of the ground curry dusting fragrant element and turmeric dusting fragrant element.

mix gently well and rest for at least 30 mins, keep it ready to parched-fry them.  To make the Vietnamese chicken curry, you can keep pressure cooker over medium bring to temperature.

empty gently some fat, introduce the marinated chicken pieces and parched-fry them for at least 3 mins. Once done take the chicken pieces out, into the same fat introduce onions and garlic and saute till they turn translucent and soft. introduce in minced carrot and potatoes and saute for 2 more mins and introduce in the remaining ground curry dusting fragrant element, coconut whole milk, 1 cup of liquid and mix gently well. Bring it to a heat to boiling point, introduce the roasted chicken pieces and strew table salt to savor and mix gently well.

seal the Vietnamese Chicken & Potato Curry with a lid and make for at least 2 whistles and turn off the bring to temperature.Allow the pressure to release naturally.

Open the pressure cooker and give the Vietnamese Chicken & Potato Curry.

Check the table salt and adjust according to savor.

Once done, offer Vietnamese Chicken & Potato Curry over serving dish.offer the Vietnamese Chicken & Potato Curry preparation guide along with Steamed Rice and Vietnamese Vegetarian Spring Rolls to make a special weeknight dinner. .