Vietnamese curry is not as thick as your typical Indian curry. I think it has a little more coconut taste to it. We normally dip it with French Bread. Again another one of my favorite dishes.
1 pound Chicken Legs/Wings
1 Onion
2 Garlic cloves
1 Lemongrass stalk
3 Potatoes, sliced
2 Carrots large, sliced
½ can Coconut Milk
½ can of condensed milk or regular milk
1 large can of Chicken broth
Madras Curry Powder
Curry Paste
1) Marinate the chicken with a dash of salt, pepper, and 3 tablespoons curry powder
2) Leave overnight to marinate, or let stand in fridge for 2 hours before cooking
3) Peel and cut carrot and potatoes into chunks
4) In a large pot, add oil, garlic, sliced onions, sliced lemongrass and sauté chicken pieces for about 10 minutes, to allow the skin to firm up
5) Add potatoes and carrots in, being careful not to over-stir or you will break up the pieces
6) Add water into pot, just enough to fill the chicken pieces
7) Add 1 tablespoon curry powder
8) Add 3 tablespoons curry paste and stir
9) Pour in 1 can of large chicken broth
10) Spoon about ½ can of condensed milk, or you can substitute with regular milk
11) Let mixture cook for about 30 minutes until chicken is done
12) Pour in ½ can of coconut milk towards the end and stir well
13) Stir on low heat to allow the coconut milk to absorb
Serve with French bread or side of rice
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