Chicken Curry

March 2010 · 1 minute read
vietnamese chicken curry
On a gentle river cruse there is nothing like slow cooking, rich, hearty chicken and sweet potato curry


  • Filet of leg of chicken
  • Sweet potatoes, quickly deep fried in oil
  • Coconut milk
  • Finely chopped oinions
  • Garlic
  • Yellow curry powder
  • Ground turmeric
  • Crushed dried chillies
  • Fresh chilies
  • Very finely chopped lemongrass
  • Couple of bruised stocks of lemongrass
In a pot with hot oil, add the onions and let brown a little bit then add the garlic add the chicken in and let it take color. Add the curry powder to the pot and stir around, then the chillies goes in, the lemon grass little bit of suger, salt and white paper.

Moist with simple chicken stock and simmer gently for about 20 minutes.

Add the sweet potatoes and the the coconut milk. Let it thicken for about 10-15 minutes.