Vietnamese Chicken Curry

Ingredients – Serves 6:

• 2 lb (1 Kg) chicken any cut, chopped into large 2-3″ pieces
• 1 1/2 lb (650 grams) potatoes
• 1/2 lb (225 grams) carrots
• 1 medium-sized onion
• 4 garlic cloves finely chopped
• 2 stalks lemongrass cut into 5″ pieces then split lengthwise, smashed to expose more leaves
• 3 bay leaves
• 1/2 cup coconut milk
• Oil for frying
• 2 tsp sugar
• 2-3 cups chicken broth
• 2-3 cups water

Marinade:

• 2 tsp salt
• 2 tsp onion powder
• 2 tbsp. Vietnamese curry powder preferred

Optional Flavour Accents:

• 1 lemon sliced
• 1/4 tsp sambal / vinegary chili paste

Method:

1. Remove chicken, drain fat and clean off any burned residue in the pot.
2. Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
3. Return chicken to the pot with lemongrass, bay leaves, and sugar.
4. Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
5. Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
6. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
7. Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
8. Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
9. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
10. Serve with bread, accent with a squeeze of lemon and sambal for heat.