As the weather gets cooler, this Vietnamese chicken curry is the perfect comfort meal. Recipe and video is credit of @johuczek
🌟 Jo’s Recipe:
“Vietnamese curries are light, fragrant and sweet in flavour. I used my Gourmet Chasseur French oven for the first time and I love that the heavy lid seals off the pan keeping in all the flavour and nutrients! It’s the perfect kitchen companion when it comes to cooking hearty meals.”
8 x chicken drumsticks, washed and dried
Olive oil
3 carrots, peeled & cut up
3 large potatoes, peeled & cut up
1 large brown onion, sliced
3 sticks lemongrass*
4 garlic cloves, minced
1/4 fish sauce
3 tbs brown sugar
2 tbs curry powder
1 x 400ml tin coconut cream
500ml chicken stock
Garnish: Fresh coriander, fried shallots
*Lemon grass – mince up about 1 tbs then smash the remaining stalks with the back of a knife. This helps to release the flavour
– In a large pot, brown the chicken drumsticks in some oil then remove and set aside.
– In the same pot, on medium heat, add in the onion and cook down for a few minutes before adding in the garlic, minced lemongrass and curry powder. Cook for a further 1-2 minutes.
– Add in the coconut cream, incorporating it with the garlic, onion, lemongrass and curry powder. Once it stars bubbling, add in the fish sauce, sugar and chicken stock. Give it all a good stir and bring everything to a boil.
– Add the chicken drumsticks back in, along with the carrots and potatoes. Reduce the heat, cover with a lid and let it simmer on low of 1.5 hours.
Top with freshly chopped coriander, fried shallots and serve with fresh jasmine rice.
Enjoy!
#chasseur #frenchoven #madeinfrance #castironcookware #comfortmeals
