This was one of my favourite dishes growing up. As a curry it’s not crazy spicy or rich and has a subtle delicacy lent by the lemongrass. It’s wonderful served with rice, noodles or crusty bread and even better the day after cooking.

This recipe is a mash-up of memories of my mum’s kitchen and adaptions of the recipes from both Mai Pham’s – Pleasures of the Vietnamese Table and Andrea Nguyen’s – Into the Vietnamese Kitchen both have been great resources as I’ve attempted to recreate the flavours of my childhood and worth a look if you’re interested in Vietnamese cooking.

Cà Ri Gà (Vietnamese Chicken Curry) Recipe

This is quite a forgiving recipe and the measures of lemongrass/ginger/chili should be adjusted to taste. For a lighter broth replace the coconut milk with chicken stock.

1 kg bone in chicken legs & thighs (skinned if you like)
3 tablespoons madras curry powder (Vietnamese stuff if you have it it)
4 stalks lemongrass trimmed and roughly chopped
1 good knob of ginger (about an inch long) peeled and sliced
1 large white onion diced
2 cloves garlic
1 teaspoon dried chilli flakes
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons fish sauce
1 can coconut milk
handful of pearl onions or 1 large white onion cut into wedges
1 medium sweet potato (about 500g ) peeled and cut into 1 inch chunks

To garnish:
Freshly torn Thai Basil leaves & coriander
2 spring onions finely chopped
1 lime cut into wedges

Combine 2 tablespoons of the curry powder and salt in a bowl. Add the chicken coating evenly and allow to sit for 30 minutes.

Meanwhile in a food processor, whizz up the lemongrass until its a fluffy mess. Add the ginger, garlic and diced onion and blitz to form a paste.

In a large saucepan, heat oil over medium heat. Add the lemongrass paste and saute until fragrant. Add the rest of the curry powder, chile and continue to stir for another minute until fragrant. Add the chicken and cook for a few minutes until it forms a golden crust. Add the coconut milk, fish sauce and if necessary enough water to cover the chicken. Bring to a boil, then reduce heat. Leave to simmer gently uncovered for 20 minutes.

Add sweet potatos and pearl onions, return to simmer and cook covered for another 15mins or until sweet potatos are soft. Turn off the heat, cover and allow to stand for 30 minutes or more.

To serve reheat curry over low heat, stirring very gently. Add water for a lighter broth or simmer to reduce and adjust seasoning as required. Serve garnished with some basil, coriander, spring onion and lime.