Vietnamese Chicken Curry

• servings: 3

Ingredients

1 k chicken thighs, halved

½ onion, chopped finely

2 t Keens curry powder

3 T fish sauce

1 t sugar

2 Roma tomatoes, chopped

1 carrot, 2.5 cm chunks

2 med potatoes, 2.5 cm chunks

½ sweet potato, 2.5 cm chunks

270ml Ayam coconut milk

1 t Keens curry powder, extra

fresh coriander for garnish

bread stick

Directions

Marinate chicken in a mixture of onion, curry powder, fish sauce and sugar overnight or at least for several hours.

Fry chicken mix in batches to brown.

Remove.

Add chopped vegetables to pot and lightly brown.

Mix coconut milk with extra curry powder and add to pot with chicken.

Simmer with lid on for 30-45 mins until chicken and vegetables are cooked through.

Serve with fresh coriander and buttered french stick.

Notes

Can brown chicken and veg and add to slow cooker with other ingredients and cook for 7-8 hours in low.

For more chicken, 1.5 times marinate except fish sauce. Try big tin coconut milk and adjust curry powder accordingly.