Vietnamese chicken curry

Marion's creamy chicken curry spices up weeknights with big, bold flavours. It’s just what the family needs when cold weather hits!

Ingredients

1. 1 tbsp vegetable oil
2. 1 brown onion, finely chopped
3. 4 garlic cloves, finely chopped
4. 2 lemongrass stalks, bruised, pale part finely chopped
5. 2 tbsp mild curry powder
6. 250ml (1 cup) Massel Chicken Style Liquid Stock
7. 400ml can coconut milk
8. 8 chicken drumsticks
9. 3 medium potatoes, peeled, cut into 3cm pieces
10. 2 carrots, peeled, cut into 3cm pieces
11. 2 tbsp fish sauce, plus extra, to taste
12. Fresh coriander leaves, to serve
13. Steamed rice, to serve

Directions

• Step 1

  Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic and lemongrass. Cook, stirring often, for 3-4 minutes until the onion has softened. Add the curry powder and cook for 1 minute or until aromatic.

• Step 2

  Stir in the chicken stock and coconut milk. Bring to a simmer. Add the chicken, potato and carrot. Cover. Reduce heat to low. Gently simmer for 30 minutes or until the chicken is tender.

• Step 3

  Uncover. Simmer for a further 15 minutes or until the sauce has thickened slightly. Add the fish sauce. Stir to combine. Taste and season with extra fish sauce, if needed. Sprinkle with coriander and serve with steamed rice.