3 Tablespoons Curry powder – If you can find Golden Bell… this is the authentic one, otherwise any light Curry mixture will do
1 Kg skinless chicken thighs
2 Tablespoons Vegetable oil
1 Large Onion chopped roughly
2 Garlic cloves chopped finely
1 2cm piece of ginger peeled and sliced
2 Lemongrass stalks, bruised and cut in 3 pieces
1 Tablespoon brown sugar – honey or regular sugar
1 1/2 Cup of Chicken or Vegetable stock
1 Tablespoon Fish Sauce
1 Small can of Coconut Milk
Salt & Pepper to taste –
Pinch of Chilli flakes
3 Large carrots sliced diagonally
1 Large Sweet potato cut in cubes
1 Large potato cut in cubes
Remove the skin from the chicken thighs. Sprinkle 2 tablespoons of the curry powder over the chicken and rub on all the pieces.
Salt & pepper the chicken pieces as well.
In a work or large saucepan, heat the oil and when it starts to smoke, saute the chicken pieces until they start to brown on all sides.
Add the onions, garlic, ginger, lemongrass and cook for a minute or so. Add the chicken broth, the fish sauce, chilli flakes and the last tablespoon of curry powder. Cook the chicken with the lid on for about 12 minutes at medium heat.
Add the potato, sweet potatoes and carrots, coconut milk and cook for another 10 minutes. The carrots should be firm to the tooth.
That’s it ! The sauce will thicken slightly and become creamy and rich.
Serve with Rice or like in Vietnam, a large chunk of French baguette.