Curry chicken is one of those dishes that can make any day better. It’s warm, comforting, and full of flavor. But how do you make the best curry chicken ever? Well, you’re in luck because I’m going to show you my secret recipe that will blow your mind.
This recipe is inspired by the Vietnamese curry (ca ri ga) that I grew up eating. It’s made with chicken, potatoes, lemongrass, garlic, and a blend of spices that give it a rich and complex taste. It’s not too spicy, but you can always adjust the heat level to your liking.
The best part is that this curry chicken is easy to make and doesn’t require any fancy ingredients. You can use any kind of chicken you have on hand, whether it’s whole, cut up, or boneless and skinless. You can also use coconut milk instead of water for a creamier texture. I love adding as much turmeric and curry powder as I can get away with, and to balance this out, I add extra coconut milk and some sugar to taste. Don’t worry, sugar is there for balance, not for taste. This curry is still definitely more savory than sweet.
This curry chicken is perfect for serving over rice or with some crusty bread to soak up the sauce. It’s also great for meal prep and leftovers. Trust me, once you try this curry chicken, you’ll never want to order takeout again.
Ingredients
– 1 whole chicken (about 4 pounds), cut into 8 pieces (or use any chicken parts you prefer)
– Salt and pepper, to taste
– 2 tablespoons of vegetable oil
– 1 large onion, diced
– 4 cloves of garlic, minced
– 2 stalks of lemongrass, bruised and cut into 3-inch pieces
– 6 tablespoons of curry powder
– 2 teaspoon of turmeric
– 1/4 teaspoon of cayenne pepper (optional)
– 4 cups of water
-1 or 2 cans of coconut milk
– 4 medium potatoes, peeled and cut into chunks
– 2 tablespoons of fish sauce
– Fresh cilantro, for garnish
**You can add sugar to taste as well 🙂
Instructions
1. Season the chicken pieces with salt and pepper on both sides and some of your curry dry mixture (Ca Ri An Do Spice Packet or wet curry paste of your choice).
2. Heat the oil in a large pot over medium-high heat. Brown the chicken pieces on both sides, working in batches if needed. Transfer to a plate and set aside.
3. In the same pot, add the onion, garlic, lemongrass, curry powder, turmeric, and cayenne pepper (if using). Cook, stirring frequently, until the onion is soft and fragrant, about 15 minutes.
4. Add the water and coconut milk and bring to a boil. Return the chicken pieces to the pot and lower the heat to simmer. Cover and cook for 20 minutes.
5. Add the potatoes and fish sauce and continue to simmer until the potatoes are tender and the chicken is cooked through, about 15 more minutes.
6. Discard the lemongrass stalks and adjust the seasoning with more salt, pepper, or fish sauce if needed.
7. Sprinkle with fresh cilantro, black pepper, and serve hot with rice or bread.
It takes awhile for the chicken to cook through, but it really is an easy dish to throw together on a cold (or hot) day. The turmeric and spices in this dish make this a wonderful anti-inflammatory meal. To make it even less inflammatory, try subbing potatoes for taro, yams, or sweet potato. Now you have a decadent warm meal that’s not only delicious, comforting, and a crowd pleaser, it’s also healthy for you.
Health tips for meals with turmeric:
Turmeric is a spice that has many health benefits, such as anti-inflammatory, antioxidant, and anti-cancer properties. However, turmeric is not well absorbed by the body, which means that most of its benefits are lost. That’s why it’s recommended to pair turmeric with black pepper, which contains a compound called piperine. Piperine enhances the absorption of turmeric by up to 2,000%, making it more effective and bioavailable. Piperine does this by inhibiting the liver enzymes that break down turmeric and by increasing its permeability in the intestinal wall. By combining turmeric and black pepper, you can get the most out of this golden spice and enjoy its health benefits. So yes, please sprinkle some of that black pepper on your curry before serving! 🙂 And please let me know if you try out this recipe, I’d love to hear about your experience or any feedback you have!
Cheers and happy eating everyone!
-Nhung
Bibliography:
Healthline. (2022). Why Turmeric and Black Pepper Is a Powerful Combination.Â
Greger, M. (2022). Turmeric with Black Pepper: What It’s Good for and How to Take It.
Organixx. (2022). Turmeric and Black Pepper: The Best Way to Take Turmeric?
Everyday Health. (2019). Why Turmeric and Black Pepper Are Better Together.