Chicken Curry (vietnamese style)

Ingredients (serves 2-3):

Marinade: 

1 kilo chicken breasts (you can use chicken thighs or legs and even pork or turkey)

1 tbsp madras curry

1 tsp garlic (optional)

1 tsp salt

Freshly cracked pepper

Curry:

1 chopped white onion or leek

1-2 finely chopped darlic (optional)

1 tbsp grated or finely chopped ginger

2 stalks of lemongrass cut into 2 inch pieces

1 bay leaf (optional)

2 tbsps fish sauce

1 tbsp sugar or honey

3 tbsp madras curry

500ml chicken broth

1 can of coconut milk

2 carrots (cut into 2cm chunks)

2 medium potatoes

2 spring onions and 1/4 of a red chilli (medium hot) for garnish

Method 

Marinate the Chicken:

  • Add 1 tbsp madras curry, onion, garlic, salt and pepper in a bowl with the chicken chunks. Let it marinate for at least 30 minutes.

The Curry:

  • Fry the onion or leeks in a big casserole until soft then add the garlic and ginger and cook for about a minute. 
  • Add the chicken and stir fry.
  • Add the additional curry powder, fish sauce, lemon grass, bay leaf, chicken broth and  the coconut milk.
  • Simmer until the chicken is tender
  • then add the carrots and potatoes.
  • There should be plenty of liquid so the carrots and potatoes is covered. (if there isn't add a bit more chicken broth)
  • Simmer for about 30 minutes or until the vegetables are cooked through.
  • Taste with salt and pepper and more curry powder if you feel it needs it.
  • add the spring onions and chilli before serving up.

Serve with rice, spinach and any other veg you fancy.

Photo 13-11-2017, 13 34 49.jpg