Vietnamese Chicken Curry (Cà Ri Gà)

Step 1

Pat the chicken dry with paper towels, then cut each piece into 2-inch chunks by slicing crosswise through the meat.

Step 2

Cut each potato in half lengthwise, then place each half flat-side down and cut crosswise into 1-inch-thick half-moon pieces.

Step 3

Cut the onion in half from root to tip, then place each half flat-side down and slice lengthwise into 1-inch-wide strips.

Step 4

Heat 1 tablespoon of oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 5

Add the chicken pieces to the hot oil and stir once every 30 seconds for 3 minutes until the outside turns pale gold, not cooked through yet.

Step 6

Sprinkle 2 tablespoons of curry powder over the chicken and stir constantly for 30 seconds until the powder smells deeply fragrant.

Step 7

Pour in the entire can of coconut milk and stir until the curry powder is fully dissolved with no lumps visible, about 1 minute.

Step 8

Add the potato pieces and onion strips to the pot and stir once to distribute them evenly throughout the sauce.

Step 9

Bring the pot to a gentle boil over medium-high heat — you'll see large bubbles breaking the surface steadily, about 2 minutes.

Step 10

Reduce heat to medium-low and simmer uncovered for 12 minutes, stirring once every 3 minutes, until potatoes are fork-tender and chicken is fully cooked.

Step 11

Stir in 1 tablespoon of fish sauce until fully combined — the sauce should taste savory and slightly briny.

Step 12

Taste the curry and adjust seasoning by adding a pinch of salt if needed — the fish sauce should be the dominant seasoning, not salty.