6 people · Medium · 4 h · ₭ Average

Dinner is ready: Vietnamese chicken curry served with baguette. Simple but delicious. Credit IG nuocmamafoods, FB Vietnamese Soul Food

Ingredients

• taro, peel and cut into pieces, then pre-fried, so it doesn’t fall apart once in the broth
• sweet potato, peel and cut into pieces, then pre-fried, so it doesn’t fall apart once in the broth
• whole chicken, free range

to marinate the chicken

• 3 tablespoons of vietnamese fish sauce three crabs
• 4 tablespoons of curry powder
• 0.3 cup of lemongrass, chopped
• 1 tablespoon of oil
• ½ cup of water

for the broth

• water, depending on how much you want
• sugar
• 6 sticks of lemongrass stalks, slightly smashed
• salt
• curry powder, depending on how much you want
• 2 tablespoons of chicken seasoning soup cube
• 500 g of fat coconut milk (coconut cream), at least

Preparation

1. Mix well all ingredients to marinate the chicken. Chop the whole chicken. Marinate the chicken for 2-4 hrs. You can also use chicken tights, wings or anything you like.

2. Add everything in a pot except the coconut cream. Bring broth to a boil.

3. In a pan sauté your marinate chicken. To lock in all the flavor and color. It doesn’t have to be cooked all the way.

4. Put sauté chicken in the broth pot. Bring to a boil then add taro and sweet potatoes. Bring back to a boil and simmer for 8-10 minutes. Taste and adjust. Add coconut cream. Stir and mix well gently. When broth come back to a boil. Shut off. You do not want to overcook the coconut cream.

5. Enjoy!