VIETNAMESE CHICKEN-AND-SWEET POTATO CURRY

“I’ve made a few changes to Diana Henry’s original – I’m cheeky that way.”

Serves 6

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 1 hour

peanut oil 4T

onions 4, finely chopped

garlic 1 T finely chopped

fresh ginger 1 T finely chopped

fresh chilli 1 T finely chopped

fresh turmeric 1 T finely chopped

lemongrass 1 T finely chopped

ground coriander 1T

coconut cream 1 x 400 ml can

coconut milk 1 x 400 ml can

good-quality chicken stock 2 cups

fish sauce 2T

brown sugar 2T

sweet potato 1 kg peeled, sliced and diced

rotisserie chickens 2 (or 1½ kg cooked chicken, torn into pieces. I don’t use the drumsticks and wings, keeping them separate for Seb)

limes 2, juiced

fresh basil 60 g, torn

sea salt and freshly ground

black pepper, to taste

rice, for serving (optional)

1 Heat the oil in a large pan and cook the onions over a medium heat until golden, about 10 minutes. 2 Add the garlic, ginger, chilli, turmeric, lemongrass and coriander and cook, stirring, for 3 minutes. 3 Add the coconut cream and milk, stock, fish sauce and sugar and bring to the boil. Add the sweet potato, reduce the heat and simmer, covered, for 20–30 minutes, or until the sweet potato is softened. 4 Add the chicken, lime juice, basil and season to taste. Stir and simmer for 10 minutes, squishing some of the sweet potato with a spoon to thicken the sauce. 5 Serve with rice if you must.

DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths David

Nieuwoudt Cinsault Rosé