LUKE'S VIETNAMESE CHICKEN CURRY

COMPLIMENTARY RECIPE

Luke Nguyen shares a childhood favourite that is easy to whip up and make sure you have your baguette ready to dunk.

SERVES 4, as a main

INGREDIENTS
½ free-range chicken (on the bone), chopped into large bite-sized pieces
4 tbsp Vietnamese-Indian curry powder
2 tbsp vegetable oil
Pinch salt
3 garlic cloves, finely chopped
2 red Asian shallots, finely chopped
1 tsp chilli flakes
400 ml chicken stock
350 ml coconut milk, plus a little extra, to serve
2 tbsp sugar
80 ml (⅓ cup) fish sauce
3 cm piece ginger, sliced
5 Makrut lime leaves
2 lemongrass stalk, white part only, bruised
100 g sweet potato, peeled and cut into large pieces
Fresh herbs like coriander sprigs and sweet basil leaves, to garnish
Warm Vietnamese baguette, to serve

METHOD

Place the chicken pieces in a bowl with 2 tbsp Vietnamese-Indian curry powder, a drizzle of oil and a pinch of salt. Stir to combine well, then stand for 20 minutes.

Place a clay pot over medium heat and add the remaining oil. Cook the garlic and add red shallots for 2-3 minutes or until softened. Add the chilli flakes and remaining curry powder and combine well. Add the chicken pieces and cook until browned on both sides.

Add the stock and simmer for a few minutes. Stir in the coconut milk, sugar, fish sauce, ginger, makrut lime, lemongrass and simmer for 15- 20 minutes. Add the sweet potato and simmer for another 15 minutes, stirring every 5 minutes.

Garnish with fresh herbs. Drizzle a dash of coconut milk over the curry and serve with a warm Vietnamese baguette.