vietnamese chicken curry

 

ok put your hand up, come on and admit it. who hasn’t stealthily ripped out a recipe from a magazine while waiting for the doctor or dentist? ha that will show your age! then modern technology came along and allowed you to take a  happy snap instead. but i miss those days when you would surreptitiously scan the room watching to make sure no-one saw you and of course perfecting the silent rip technique where you would steal the recipe in question. so how many of you actually made those stolen recipes? come on confess to your culinary crimes. are you still making them? with the internet now at our cooking fingertips we can find just about anything our hearts desire. got a fancy dinner date and want to impress someone?( is it true that the way to a man’s heart is through his stomach?) Lol not sure that applies to moi because i have to admit to one terrible cooking disaster. i honestly don’t know what happened, well i kind of  do, it might have had something to do with my selection of herbs, tee-hee. but who hasn’t had at least one cooking disaster in their life time?

this wonderful recipe which i have already made twice came via a stint to the hairdressers to turn back time. dave and i discussed how delish it looked and he informed me his beau would be making that for dinner at his request. so instead of stealing said magazine ( although i was tempted to) i took out my trusty phone and captured an image and then proceeded to ensure within the next few days i would have all ingredients. as i am rather economical i used 1.5kgs of chicken legs and slow cooked it. i can vouch to say that it is very tasty and i am sure you will enjoy it as much as we did.

PS i just used keens curry powder as i already have it in my kitchen and it works a treat.

vietnamese chicken curry  CA RI GA

ingredients

1.5kg chicken marylands, jointed or chicken legs

1 tbspn Vietnamese curry powder or just use madras or keens

2 tspns onion powder

½ tspn turmeric

mix dry spices and cover chicken pieces and then refrigerate for 30 mins

3 lemongrass stalks bruised ( white part) just use heavy knife handle to bruise it

3 bay leaves

1 tbspn grated ginger

2 tspns caster sugar

400ml coconut cream

2 cups of chicken stock

1 large onion cut into wedges

2 medium carrots halved and sliced

300gms peeled white potatoes

2 tbspns fish sauce

1 cup each of thai basil leaves and coriander, use left overs for garnish

oil for frying, you can use coconut or any other vegetable oil you have

method

fry off chicken until nice and golden, set aside

add some more oil and saute onion, return chicken to pan and add lemongrass, bay leaves, ginger and sugar and cook for a few mins

add coconut cream and stock and bring to boil and then turn down to a simmer,

add carrots and potatoes and cook on simmer for about 45 mins, then add fish sauce and thai basil and coriander and cook for a further 15 mins.

serve with steamed rice and lime wedges if you have them, garnish with thai basil and coriander...