Vietnamese Chicken Curry (Cà Ri Gà)

delicious.com.au

Ama_Di

4 (1.5kg total) chicken marylands, halved at the joint

1 tbs Vietnamese curry powder (from Asian grocers), or Madras curry powder

2 tsp onion powder

½ tsp ground turmeric

¼ cup (50g) coconut oil

1 onion, cut into wedges

3 lemongrass stalks (white part only), bruised with the side of a knife

3 bay leaves

1 tbs finely grated ginger

2 tsp caster sugar

400ml can coconut cream

2 cups (500ml) chicken stock

2 medium carrots, halved lengthways, cut into 4cm lengths

300g yellow-fleshed potatoes (we used red washed potatoes), peeled, cut into 4cm chunks

2 tbs fish sauce

1 cup Thai basil leaves, plus extra sprigs to serve

1 cup coriander leaves

Steamed rice and lime wedges, to serve

Directions at delicious.com.au

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