Serving steamed chicken at the family table is a must...
Vietnamese Chicken Curry by Jerry Mai
- 1 Fook Wong Pullet chicken, chopped into small pieces
- 1 tablespoon turmeric powder
- 2 tablespoon Vietnamese curry powder
- 4 tablespoons fish sauce
- 2 tablespoons caster sugar
- 2 tablespoons vegetable oil
- 1 small brown onion, finely diced
- 3 garlic cloves, minced
- 1 litre chicken stock
- 2 stalks curry leaves, stem removed
- 3-4 medium potatoes, peeled, cut into chunks
- 3-4 medium carrots, peeled, cut into chunks
- 500ml coconut cream
In a medium mixing bowl add the chicken pieces, half the turmeric and curry powder, 1 tablespoon of the fish sauce and 1/2 tablespoon of caster sugar mix and then coat the chicken in the seasoning. Cover and leave to marinate in the refrigerator for at least 2 hours.
Heat 2 tablespoons vegetable oil in a heavy based, large saucepan pot over med-high heat. Add the onion cook for several minutes, stirring frequently, until it softens slightly. Add the garlic, the rest of the turmeric and curry powder and cook stirring for about a minute or until fragrant. Make sure the spices do not burn.
Turn the heat to high and add the marinated chicken and the marinade to the pan. Cook the chicken for 3-4mins, stirring frequently, until the chicken is lightly browned all over.
Add the chicken stock to the pot and bring to the boil. Skim any scum that rises to the top. Turn heat down to low and simmer for 25-30mins or until chicken is tender.
Add the curry leaves, carrots, potatoes and the remaining xi sauce and caster sugar. Simmer the curry for 8-10mins or until the carrots and potatoes are soft. Add the coconut cream and stir through the curry. Do not over boil as this will split the coconut cream. Check the seasoning to see if it needs any more fish sauce or sugar.
Serve the chicken curry into a deep bowl topped with coriander and sliced chilli.
I like to serve my chicken curry either with a crispy baguette or fresh, steamed jasmine rice.