26th 2007
Vietnamese Chicken Curry.

Posted under Meat Dishes & Chicken (Poultry) & Whats for Dinner

2 tbsn light olive oil
1.2kg chicken peices skin removed
1 1/2 tbsn mild curry powder
3 cloves garlic crushed
1 stem lemongrass finely chopped
2 cups sweet potato cut into thick chunks
2 carrots cut into thick rounds
1 (400ml) tin coconut milk
1 cup chicken stock
2 bay leaves crushed
2 teaspoons castor sugar
1 tbsn fish sauce
1 tspn ground black pepper

Heat oil in a large heavy based saucepan. Cook chicken on both sides to brown, remove and set aside.

Reduce heat and add curry powder, garlic and lemongrass. Cook for 1 minute. Return chicken to the pan and coat with spices. Add sweet potato and carrots. Stir and then add coconut milk, stock and bay leaves. Season with castor sugar, pepper and fish sauce. Simmer gently, for about 40 mins or until chicken is tender.

Serve with rice.

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