Ca ri ga Vietnamese chicken and sweet potato curry

Ingredients

For 1 serving

• Skinless chicken thighs130 g
• Sweet potatoes180 g
• Carrots60 g
• Coconut milk70 ml
• Chicken broth200 ml
• Curry powder2 teaspoons
• Lemongrass10 g
• Shallot20 g
• Fish sauce2 teaspoons
• Peanut oil1 teaspoon

Contains: nuts, fish, celery,

In season: October – March

Method

1. Cut the chicken thighs into 3–4 cm pieces; chop the shallot and the white part of the lemongrass; peel the sweet potatoes and carrots and cut into 3 cm chunks.
2. Heat the groundnut oil in a casserole over medium-high heat and brown the chicken with the shallot and lemongrass for 5 minutes, turning, until golden.
3. Add the curry powder and toast for 30 seconds, stirring, until fragrant.
4. Add the sweet potatoes and carrots, coconut milk and chicken stock and bring to the boil.
5. Cover and cook over medium-low heat for 20 minutes, stirring now and then, until the potatoes are tender and the sauce has thickened.
6. Season with the fish sauce, taste and serve.