Luke's Vietnamese chicken curry

Luke Nguyen shares a childhood favourite that is easy to whip up and make sure you have your baguette ready to dunk.

• serves

  4

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Mid

He takes us back to Cabramatta Eastland Supermarket with high school friend Thai Tran. 

Ingredients

• ½ free-range chicken (on the bone), chopped into large bite-sized pieces 
• 4 tbsp Vietnamese-Indian curry powder
• 2 tbsp vegetable oil
• Pinch salt
• 3 garlic cloves, finely chopped
• 2 red Asian shallots, finely chopped
• 1 tsp chilli flakes
• 400 ml chicken stock
• 350 ml coconut milk, plus a little extra, to serve
• 2 tbsp sugar 
• 80 ml (⅓ cup) fish sauce
• 3 cm piece ginger, sliced
• 5 kaffir lime leaves 
• 2 lemongrass stalk, white part only, bruised 
• 100 g sweet potato, peeled and cut into large pieces
• Fresh herbs like coriander sprigs and sweet basil leaves, to garnish
• Warm Vietnamese baguette, to serve

Instructions

1. Place the chicken pieces in a bowl with 2 tbsp Vietnamese-Indian curry powder, a drizzle of oil and a pinch of salt. Stir to combine well, then stand for 20 minutes. 

2. Place a clay pot over medium heat and add the remaining oil. Cook the garlic and add red shallots for 2-3 minutes or until softened. Add the chilli flakes and remaining curry powder and combine well. Add the chicken pieces and cook until browned on both sides. 

3. Add the stock and simmer for a few minutes. Stir in the coconut milk, sugar, fish sauce, ginger, kaffir lime, lemongrass and simmer for 15- 20 minutes. Add the sweet potato and simmer for another 15 minutes, stirring every 5 minutes. 

4. Garnish with fresh herbs. Drizzle a dash of coconut milk over the curry and serve with a warm Vietnamese baguette.

Photography by Tammi Kwok. this recipe is from Luke Nguyen's Food Trail. Visit the program page for recipes, videos and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

He takes us back to Cabramatta Eastland Supermarket with high school friend Thai Tran.