Vietnamese Chicken Curry with Crusty Bread

Cook time 40 minutes

Servings 4


1kg chicken Marylands, fillet and cut into 6-7 pieces

15g curry powder

5g turmeric powder

50g fish sauce

15g sugar

2 carrots, cut into large pieces

2 potatoes, peeled and large dice

Curry Base

100g onion, minced fine

20g garlic, minced fine

12g curry powder

5g turmeric powder

250ml chicken stock

110g fish sauce

75g sugar

700ml coconut cream

2 sprigs curry leaf


Marinate the chicken with the curry powder, turmeric, fish sauce and sugar. Set aside for 2-3 hours.

In a large pot over medium-high heat, fry off onion and garlic until fragrant and cook for 5-7 minutes, making sure to stir constantly, do not brown. Add spices and stir for 1-2 minutes until aromatic. Add the chicken and cook until brown for 8-10 minutes then add the chicken stock and cook for further 10 minutes, skim any scum that comes to the top and discard. Add the coconut, carrots and potatoes and cook until the vegetables are soft, approximately 10 minutes.

Season the curry with fish sauce and sugar and add the curry leaf.


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