Vietnamese Chicken Curry - Recipe

• A gently flavoured curry.
• Filled with comforting vegetables.
• Can be adapted with Pork, Prawns or made meat-free.
• Serves 2-3 people.

Ingredients    Organic Coconut Milk 400ml (Clearspring) 400ml Coconut Milk    Chicken Stock Cubes - Very Low Salt, Organic 48g (Kallo) 1 cube Chicken Stock dissolved in around 250ml hot water.    Organic Italian Extra Virgin Olive Oil 500ml (Biona) 4-5 Tbsp Olive Oil    Organic Bay Leaves 50g (Sussex Wholefoods) 3 Bay Leaves    Chopped Lemon Grass 50g (Hampshire Foods) 2 Tbsp of Chopped Lemon Grass    Onion Powder 50g Hampshire 2 tsp Onion Powder    Madras Curry Powder - MILD 50g (Hampshire Foods) 2 Tbsp Mild Madras Curry Powder    Organic Coconut Sugar 1kg (Sussex Wholefoods) 2 tsp Coconut Sugar For more information on our ingredients policy please see here

Other Ingredients

• 600g Boneless and skinless Chicken Thighs (around 5 thighs).
• 2 Banana Shallots, sliced into half rings.
• 2-3 large cloves of garlic, roughly sliced.
• 150g Charlotte Potatoes, with skins left on and chopped into chunks.
• 150g-170g Chantenay Carrots, either cut in half length-ways or left whole if small enough.
• 150g Orange flesh Sweet Potatoes, peeled and cut into chunks.

Method

1. In a small bowl mix together the onion powder and the curry powder.
2. Coat both sides of each chicken thigh in this powder.
3. Warm a deep, lidded frying pan with all the olive oil. Brown the chicken thighs on both sides.
4. Add the shallots, chicken stock, bay leaves and garlic into the frying pan. Stir and place the lid back on the pan and allow to simmer gently for 15-20 minutes.
5. Lift the lid and gradually stir in the coconut milk and add the lemon grass and Charlotte potatoes. Allow to simmer for a further 10-15 minutes, then add the carrots.
6. Continue to simmer (always with the lid on) for a further 10 minutes then finally add the sweet potato pieces.
7. Allow the pan to simmer until the Charlotte potatoes are just done.
8. Remove the bay leaves and then ladle the curry into deep soup/noodle bowls .. and enjoy!