Must-Try Vietnamese Chicken Curry

INGREDIENTS

• Main Ingredients
• 1 kilogram chicken leg quarters (bone-in)
• 320 milliliters coconut milk
• 200 milliliters soy milk
• 250 milliliters water
• 2 carrots (400 grams)
• 4 potatoes (350 grams)
• 1 large sweet potato (200 grams)
• 1 onion
• 3 bay leaves
• Garlic, shallot, lemongrass
• Cooking oil
• Brown sugar
• Salt
• For the marinade:
• 1 teaspoon cooking oil
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1 tablespoon minced lemongrass
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon ginger powder
• For serving:
• 500 grams vermicelli noodles
• Bread
• Basil
• Spearmint
• Lemon
• Cowhorn pepper

DIRECTIONS

• Wash, peel, and cut the potatoes, sweet potato, and carrots into bite-sized pieces.
• Soak the sweet potato and potatoes in diluted salt water
• Peel, wash, and cut the onion into bite-sized wedges.
• Mince the shallots and garlic using a mini vegetable chopper.
• Cut the lemongrass into small pieces, then mince with the mini chopper.
• Cut 2 stalks of lemongrass into pieces.
• Marinate the chicken using the listed ingredients for at least 45 to 60 minutes.
• Briefly fry the sweet potato and potatoes until both sides turn golden. Set aside.
• Saute the chicken until golden brown on all sides and set aside.
• Place your large pot on the stove. Add oil, minced garlic, bay leaves, sliced lemongrass, and a little curry powder. Stir well.
• Add the sauteed chicken to the pot.
• Mix half the amount of coconut milk with water. Pour this mixture into the pot and cook for 30 minutes.
• Add the carrots and cook for 10 minutes.
• Toss in the sweet potato and potatoes. Season with 1 tablespoon of salt.
• When the vegetables are cooked, mix the rest of the coconut milk with soy milk.
• Pour the mixture in and add 2 tablespoons of brown sugar.
• Add the onions, and cook for another 1 minute.