Home‑Style Vietnamese Chicken Curry (Cà Ri Gà) — 10‑Minute Pressure Cooker
A bright, aromatic Vietnamese chicken curry made fast in the pressure cooker. Lemongrass, curry powder, and tender chicken simmer into a light, brothy curry perfect with rice, noodles, or crusty bread.
Equipment
- Instant Pot or Pressure Cooker
- Cutting board & knife
Ingredients
- 2 lbs bone-in chicken thighs or drumsticks
- 1 onion sliced
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 2 stalks lemongrass bruised
- 2 to 3 tablespoons Vietnamese or Madras curry powder
- 1 teaspoon turmeric
- 2 carrots cut into chunks
- 2 Yukon potatoes cut into chunks
- 1 cup chicken stock
- 1/4 cup coconut milk
- 1 tablespoon fish sauce
- Salt and pepper to taste
Instructions
- Sauté onion, garlic, ginger, and lemongrass in the pressure cooker until fragrant.
- Add curry powder and turmeric and cook briefly to bloom the spices.
- Season chicken with salt and pepper and add to the pot, coating in the aromatics.
- Pour in chicken stock and coconut milk.
- Add potatoes and carrots on top.
- Seal and cook on high pressure for 10 minutes.
- Allow natural release for 10 minutes.
- Remove lemongrass and adjust seasoning with fish sauce, salt, and pepper.
Notes
- Bone-in chicken delivers the best flavor and texture.
- Yukon potatoes hold their shape better under pressure.
- Add more coconut milk after cooking for a richer curry.
- Serve with rice, bún, or crusty bread.