Kuchnia

Vietnamese Chicken Curry

Ingredients:

700 g chicken thighs or chicken pieces, skin left on and bone in
1 stalk lemongrass, minced, green ends reserved (or 1 tablespoon bought minced lemongrass)
2 cloves garlic, minced
3-cm knob of fresh ginger, minced
(or 1 tablespoon bought minced ginger)
2 tablespoons fish sauce
1⁄3 cup yellow curry powder or Massaman curry paste
1 cup Leftovers Chicken Stock (see page 191)
2 medium sweet potatoes, cut into 2.5-cm chunks
1 large carrot, cut into 2.5-cm chunks
1 onion, cut into 2.5-cm chunks
400 ml can coconut milk
1⁄2 teaspoon granulated stevia (optional) 2 bay leaves
2 tablespoons arrowroot, cornflour or chia bran (optional)
2 green shallots, chopped
roti, mountain bread, pappadams or baguette, to serve

Method:

1. Place the chicken, minced lemongrass, garlic, ginger, fish sauce and half the curry powder or paste in a bowl (it’s best to use the ceramic insert from your electric slow cooker) and toss to combine. Cover and refrigerate for at least 1 hour to marinate. (You could even leave it overnight. I do.)

2. Transfer the mixture to the slow cooker (if you’ve marinated the chicken in the insert, simply replace the insert). Mix the rest of the curry powder or paste with a little of the stock, and add to the slow cooker along with the vegetables, the rest of the stock, the coconut milk, stevia, lemongrass ends and bay leaves. Stir to combine and cook on low for 7–8 hours or high for 3–4 hours.

3. If you like a thicker curry (I do), 20 minutes before serving, remove 1⁄4 cup of the liquid from the slow cooker and whisk in the arrowroot, cornflour or chia bran to form a slurry, then pour back into the curry and stir through. Replace the lid, turn the slow cooker to high and cook for another 20 minutes. Garnish with shallots and serve with roti, mountain bread, pappadams or baguette.