Vietnamese Chicken Curry By Chef Atul Kochhar

 

• 800 g skinless chicken thighs or drumsticks

• 400 g potatoes, peeled and cut 

into 2.5 cm dice

• 3 tbsp vegetable oil

• 2 onions, finely chopped

• 2 bay leaves

• 3 lemongrass talks, lightly bruised

• 2 red chillies

• 1 tsp sugar

• 600 ml coconut milk

• 4 spring onions, thinly sliced

• Salt

 

For the paste:

• 1 small knob of fresh ginger, peeled

• 3 lemongrass stalks

• 3 garlic cloves, peeled

• 2 tsp salt

• ½ tsp black peppercorns 

• 2 red chillies

• 2 tsp curry powder

 

Make a fine paste from the paste ingredients. Rub all over the chicken pieces, then leave to marinate in a cool place for 30 minutes. 

 

Meanwhile, blanch the potatoes in boiling water for 8-10 minutes, until just cooked. Drain well. Heat the oil in a pan and fry the potatoes until lightly browned. 

 

Remove and set aside until required.

 

Reheat the oil in the pan and fry the chicken and onions until lightly coloured. Add the bay leaves, lemongrass, red chilli, sugar, coconut milk, and salt to taste. Stir well, then simmer gently for 25-30 minutes or until the chicken is perfectly cooked. 

 

Add the potatoes and simmer for a couple of minutes to reheat. Garnish with the spring onions to serve.

 

Photo by Mike Cooper Photography