Luke's Vietnamese chicken curry

He takes us back to Cabramatta Eastland Supermarket with high school friend Thai Tran. 

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 kaffir 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

Instructions

1. 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. 

2. 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. 

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

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

Photography by Tammi Kwok. this recipe is from Luke Nguyen's Food Trail. Visit the program page for recipes, videos and more.

He takes us back to Cabramatta Eastland Supermarket with high school friend Thai Tran.