Chicken Curry with Coconut Cream and Sweet Potatoes

Name: Chicken Curry with Coconut Cream and Sweet Potatoes
Yield: Serves 4
Cuisine: Vietnam
Ingredients: 450 g (1lb) sweet potato (or pumpkin), cubed and deep-fried; 450 g (1lb) sweet potato (or pumpkin), cubed and deep-fried; About 150 ml (¼ pint) chicken stock; 225 ml (8fl oz) coconut cream; 1 teaspoon sugar; Red chilli peppers, seeded and sliced, to garnish; Salt; Freshly ground black pepper; 1 teaspoon minced garlic; 1 blade of lemon grass, finely chopped; 2 tablespoons groundnut oil; 1 onion, minced or grated; 2 teaspoons crushed dried red chilli peppers; 450 g (1lb) skinned free-range chicken breast fillets, cubed; 2 teaspoons mild curry powder; 1 teaspoon ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

I had great fun cooking this mild and slightly sweet curry on the roof of a boat, drifting up and down the river in Saigon. It seems completely mad to cook things on the roof of a boat when you can do it in a perfectly good kitchen, but that’s what filming is all about.

Ingredients

2 tablespoons groundnut oil
1 onion, minced or grated
1 teaspoon <

Asia
Vietnam
Main course
Side dish
Gluten-free
Spicy
South East Asia

Method

Heat the oil in a large pan or wok and cook the onion and garlic until softened. Add the lemon grass, curry powder, turmeric and dried red chillies. Cook for 2-3 minutes. Add the chicken pieces and coat well with the spices. Pour in enough chicken stock to cover, then simmer until the stock has well reduced. Add the coconut cream and cook for about 20 minutes, until the chicken is tender. If yo