Vietnamese chicken curry

This chicken curry is a traditional flat Vietnamese that warms the taste buds! Depending on the sensitivity of your palate, feel free to review a little quantities of spices. Thanks to Thi Hanh for making me discover this dish!

First, prepare the chicken for marinade: Remove skin from the chicken legs and then cut them into pieces of 2-3 cm. Take care well to remove any small bones. Marinate the chicken pieces with the spices (ginger, Lemongrass, curry) for at least 20 minutes in the refrigerator.

Cut the onion into 4 small potatoes in 2 and carrots in large cubes. In a saucepan, fry the onion in oil and then add the chicken and let come back for about 15 minutes over high heat, stirring often. Add the glass of water, carrots, potatoes, sugar and coconut milk. Simmer for about 30 minutes.

Chicken and potatoes should be tender.

Serve your curry chicken in individual serving bowls.

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