Chicken Curry (Vietnamese)

I love this one with Namm bread.

1 tsp. cayenne
1 tsp. ground cumin
1 tsp. corriander
1/4 tsp. ground cardomon
1/4 tsp. cloves
1 tsp. freshly ground black pepper
1 tsp. sugar
1/4 tsp. salt
3 lb of chicken - skinned, boned & coarsely chopped
2 c. sweet potatoes (not yams), peeled, diced
6 cloves garlic, peeled and chopped
1 large onion, finely chopped
4 bay leaves
grated rind of one lemon
2 c. coconut milk
1 c. carrots, cut into 1" long pieces
1 c. milk

Combine all the dry spices, sugar & salt and toss with chicken. Marinate for 1 hour at room temp.

In a large pan, heat oil for 1 min. over med. heat, add sweet potato & fry for 10 minutes. Remove the sweet potatoes, set aside.

Using the same pan, heat oil, fry garlic & onions for 3 mins. over low heat. Add the bay leaves and lemon rind. Stir and cook for 1 min.

Add chicken with marinade, mix well and cook over high heat for 2 mins., stirring occasionally. Add the coconut milk, mix well & cook covered for 10 mins. Add the carrots & milk, cook for 10 mins. Serve with Namm bread and rice.

Enjoy,
Myrna