About this recipe:This Vietnamese dish creates the most delicious chicken curry. It's slightly spicy and very aromatic. The lemon grass is key to all of the flavour. Serve over freshly cooked rice.
2 tablespoons vegetable oil
1 stalk lemongrass, finely chopped
1 (1.35kg) whole chicken, cut into pieces
4 tablespoons fish sauce
1 1/2 tablespoons curry powder
1 tablespoon cornflour
1 tablespoon chopped coriander
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the vegetable oil in a frying pan over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the frying pan. Cook and stir the chicken until no longer pink in the centre and the skin is browned, about 10 minutes. Stir in the water, fish sauce and curry powder. Increase heat to high and bring to the boil. Reduce heat and simmer for 10 to 15 minutes.
Mix cornflour and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornflour mixture into the frying pan and simmer until sauce has thickened, about 5 minutes. Garnish with coriander before serving.