Vietnamese Chicken Curry

• 2 tablespoons light olive oil
• 1200 g skinless chicken pieces
• 1 12 tablespoons mild curry powder
• 3 garlic cloves
• 1 stalk lemongrass
• 2 cups sweet potatoes
• 2 carrots
• 400 ml coconut milk
• 1 cup chicken stock
• 2 bay leaves
• 2 teaspoons caster sugar
• 1 tablespoon fish sauce
• 1 teaspoon ground black pepper

1. Finely chop lemongrass, cut sweet potato into chunks, cut carrot into thick rounds, crush bay leaf.
2. Heat oil in a heavy based saucepan and brown chicken on both sides.
3. Remove and set aside.
4. Reduce heat, add curry powder, crushed garlic and lemongrass.
5. Cook for 1 minute.
6. Return chicken to pan and coat with spices.
7. Add sweet potato and carrot.
8. Stir and add coconut milk, chicken stock and bay leaf.
9. Season with caster sugar, pepper and fish sauce.
10. Simmer gently, for 40 minutes or until chicken is tender.
11. Serve with your favourite rice.
12. Tip.
13. Garnish with Vietnamese mint.

light olive oil, chicken, curry powder, garlic, stalk lemongrass, sweet potatoes, carrots, coconut milk, chicken stock, bay leaves, caster sugar, fish sauce, ground black pepper

Taken from www.food.com/recipe/vietnamese-chicken-curry-182667 (may not work)