Vietnamese Chicken Curry Recipe

Marions creamy chicken curry spices up weeknights with big, bold flavours. Its just what the family needs when cold weather hits!

The ingredient of Vietnamese Chicken Curry Recipe

• 1 tbsp vegetable oil
• 1 brown onion finely chopped
• 4 garlic cloves finely chopped
• 2 lemongrass stalks bruised pale part finely chopped
• 2 tbsp mild curry powder
• 250ml 1 cup massel chicken style liquid stock
• 400ml can coconut milk
• 8 chicken drumsticks
• 3 medium potatoes peeled cut into 3cm pieces
• 2 carrots peeled cut into 3cm pieces
• 2 tbsp fish sauce plus extra to taste
• fresh coriander leaves to serve
• steamed rice to serve

The Instruction of vietnamese chicken curry recipe

• 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
• 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
• 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

Nutritions of Vietnamese Chicken Curry Recipe

fatContent: 816 424 calories
saturatedFatContent: 43 2 grams fat
carbohydrateContent: 19 9 grams saturated fat
sugarContent: 52 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 50 7 grams protein
sodiumContent: n a

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