Cà Ri Gà (Vietnamese Chicken Curry)

Ingredients:

1 small onion, finely chopped
3cm length of ginger, peeled
3 stalks of lemongrass, very thinly sliced
3 stalks of lemongrass, crushed with the side of a cleaver
3 garlic cloves
3 tsp sea salt
1/2 tsp freshly-ground black pepper
1 tsp dried chilli flakes (or to taste)
2 tsp curry paste (or a good curry powder)
1 chicken (about 900g), cut into serving-sized pieces
800ml coconut milk (reserve 150ml and dilute the remainder with 500ml water)
120ml vegetable oil
1.35kg taro corms (roots) [or potatoes], peeled and cut into 5cm chunks
2 bayleaves
1 tsp sugar
2 red chillies, finely chopped
lime wedges, to garnish
spring onions, chopped, to garnish

Method:

Pound together the onion, ginger, sliced lemongrass, garlic, salt and black pepper in a mortar to form a coarse paste then work in the chilli flakes and curry paste.

Place the chicken pieces in a large bowl, add the marinade and work into the chicken with your fingers. Cover and set aside to marinate at room temperature for 60 minutes.

Heat 60ml of the vegetable oil in a wok over medium-high heat. When hot add the taro (or potato) slices and fry until well browned all over (about 2 minutes per side). Remove with a slotted spoon and drain on kitchen paper.

Add the remaining oil to the wok and when hot add the chicken pieces (skin side down). Cook until brown then add the crushed lemongrass stalks, bayleaves, the coconut milk diluted with water and the fried taro root (or potatoes). Bring to a boil, reduce to a gentle simmer then cook, stirring occasionally, for about 30 minutes, or until the chicken is cooked through and tender.

Now add the reserved 150ml of coconut milk and the sugar. Return to a simmer and cook for a further 10 minutes.

In the meantime, pound the red chillies and salt in a mortar to form a paste. Put this on small dipping bowls. Turn the curry into a large dish and serve accompanied by rice noodles, the chilli paste and lime wedges.