MC 50mins plus marinating
4 Hot Poultry Vegetables Main Course Curries
Gluten Wheat Dairy Free Eggless Vietnam Asia Asian
teasp Medium Curry Powder
and Black Pepper
large Chicken Joints, halved
tbsp Vegetable Oil
Potatoes or Sweet potatoes, peeled and cubed
Cloves garlic, chopped
Onion, cut into wedges and separated
Stalk fresh lemon grass, presoaked for 20 minutes
and cut into 2.5cm/1-inch
Carrot, cut into thick slices
Tinned Coconut milk
Place the chicken in a large bowl, add the curry powder, black pepper, sugar and
salt, mix well and leave to marinate for at least 1 hour.
After the marination time, heat the oil in a large saucepan, add the
potatoes and brown on all sides over high heat. Remove from the pan with a
slotted spoon and set aside.
Pour all but 2 tablespoons of the oil from the pan, reheat
until very hot then add the garlic, bay leaves, onion, and lemon grass and cook
for 1 minute, stirring.
Add the marinated chicken and fry for 5 minutes on all sides.
Add 240ml/8fl.oz. of water and the carrot, mix well, bring to the
boil then reduce the heat, cover and simmer for 15 minutes, stirring once during
Add the pre-fried potatoes, coconut milk and about 120ml/7fl.oz. of water,
mix well, recover and simmer for a further 15 minutes. Serve with
Chicken Recipes | General Prep & Cooking Times |
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