Vietnamese Chicken Curry (Claire)

Vietnamese Chicken Curry

This is a real Vietnamese curry.
Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian in- fluency is greatest in the South, where curried dishes are more popular than elsewhere in Vietnam.
This is usually served with noodles as a party dish. When it is part of a family meal, it is eaten with rice. Bach serves this to her children for breakfast, when it is served with French bread--another influence on the cuisine of Vietnam.

      Ingredients

• Chicken (cut into small pieces with bones)
• potatoes (sweet potatoes)
• carrots
• onion
• lemongrass
• garlic
• ginger
• coconut milk
• black pepper
• curry powder
• chili powder
• salt
• sugar
• bay leaves
• fish sauce

    

   Method

 1. First cut chicken into small pieces with bones And then, in a mortar onion, ginger, lemonglass, garlic, chili, salt, pepper, curry paste and stir to make coarse paste.  And marinate the chicken in the paste for at least 1 hour.

 2. Cut the all vegetables(carrot, onion, potato) into small size.

 3. In a large pan, heat the oil and fry the potatoes over high heat until brown. When well browned, remove from the pan and set-aside until ready to cook the curry. Pour off most of the oil from the pan, leaving just a small amount for cooking the chicken.

 4. Heat oil over hight heat, add the marinated chicken and cook until brown color. Then add the bay leaves, coconut milk, stalk of lemonglass, potatoes, carrots, and bring to a boil.

 5. Turn the heat down and simmer, stirring long enough to chicken is cooked about 30 minutes. and add the sugar, simmer another 15 mintes.

 6. Serve the curry with rice or rice noodles.

- Claire -