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Recipe for Vietnamese-style Chicken Curry

Usually when I make chicken curry I use boneless chicken breasts, but here we wanted to change a little from the other chicken curry recipes and so I found this Vietnamese curry chicken recipe, from an excellent asian recipe cookbook. This recipe is equally suited for beginners as well as experienced cooks; instead of using boneless chicken breasts and thighs we use cheaper chicken legs and wings; another aspect of this recipe is that we also use potato cubes in it.

Ingredients (for four guests):

* 2 lb. chicken pieces such as thighs, drumsticks and wings
* 2 tablespoons oil
* 4 cloves garlic, finely chopped
* 1 tablespoon fresh ginger, finely chopped
* 2 sprigs of lemongrass (the white part only), finely chopped
* 2 small red thai chillies, chopped finely
* 2 tablespoons curry powder
* 2 onions, chopped
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 1/2 cups coconut milk
* 1/2 cup water


1) With a large knife, cut each chicken piece in two, breaking the bone. Place on paper towels. (Personally I do not cut the legs, I just separate the drumsticks) Heat oil in large skillet (or wok).

2) Add garlic, ginger, lemon grass, thai chilies and curry powder. Stir constantly for 3 minutes over medium heat. Add chicken pieces, onions, sugar and salt. Stir gently.

3) Cover and cook 8 minutes until onion is tender, then toss to coat the pieces with the preparation for the curry. Cover again and cook 15 minutes over low heat, simmer the chicken and produce its own juice. Add coconut milk and water in the pan and bring to a boil, stirring occasionally.

4) Reduce heat and simmer 30 minutes, uncovered, until chicken is cooked while still tender. (Personally I let simmer a little longer so that the chicken is cooked through).

Serve hot and garnish with chives, cilantro and roasted peanuts.