Chicken Curry (vietnamese style)

INGREDIENTS (SERVES 2-3):

Marinade: 

• 1 kilo chicken breasts (you can use chicken thighs or legs and even pork or turkey)
• 1 tbsp madras curry
• 1 tsp garlic (optional)
• 1 tsp salt
• Freshly cracked pepper

Curry:

• 1 chopped white onion or leek
• 1-2 finely chopped darlic (optional)
• 1 tbsp grated or finely chopped ginger
• 2 stalks of lemongrass cut into 2 inch pieces
• 1 bay leaf (optional)
• 2 tbsps fish sauce
• 1 tbsp sugar or honey
• 3 tbsp madras curry
• 500ml chicken broth
• 1 can of coconut milk
• 2 carrots (cut into 2cm chunks)
• 2 medium potatoes
• 2 spring onions and 1/4 of a red chilli (medium hot) for garnish

METHOD 

Marinate the Chicken:

• Add 1 tbsp madras curry, onion, garlic, salt and pepper in a bowl with the chicken chunks. Let it marinate for at least 30 minutes.

The Curry:

• Fry the onion or leeks in a big casserole until soft then add the garlic and ginger and cook for about a minute. 
• Add the chicken and stir fry.
• Add the additional curry powder, fish sauce, lemon grass, bay leaf, chicken broth and  the coconut milk.
• Simmer until the chicken is tender
• then add the carrots and potatoes.
• There should be plenty of liquid so the carrots and potatoes is covered. (if there isn't add a bit more chicken broth)
• Simmer for about 30 minutes or until the vegetables are cooked through.
• Taste with salt and pepper and more curry powder if you feel it needs it.
• add the spring onions and chilli before serving up.
• Serve with rice, spinach and any other veg you fancy.