Vietnamese Chicken Curry (Cà Ri Gà)

Step 1

Cut the lemongrass into 10 cm (4") segments. Smash the lemongrass and garlic cloves until they're partially split, then put them in a bowl with the drumsticks and giblets.

Step 2

Marinate the drumsticks and giblets in tumeric powder.

Step 3

Heat up a wok on high heat and add the cooking oil. Flash fry the taro until crispy on the outside then set aside.Note: This will help to develop a crispy crust around the taro which prevents it from breaking up in the curry.

Step 4

Flash fry the sweet potatoes until crispy on the outside in the same oil, then set aside.

Step 5

Separate the lemongrass and garlic from the marinated drumsticks and giblets. Reuse the cooking oil (or replace with 3 tbsp new oil) to fry the lemongrass and garlic for 30 seconds.

Step 6

Pour the drumsticks into the wok and cook for 5 minutes or enough to to sear all sides.

Step 7

Meanwhile, bring the chicken and pork stock to a boil and add the curry sauce, coconut cream, condensed milk, chicken bouillon powder, salt and curry leaves.

Step 8

Add the drumsticks, taro, sweet potatoes and onions in and cook on a medium simmer for 20 minutes.

Step 9

Optional: While the everything's cooking, prepare and cook the blood jelly. When ready, add it into the curry pot.

Step 10

While everything's cooking, bring a pot of water to a boil and cook the noodles for 10 minutes or until al dente. Drain and let it drip dry.

Step 11

Serve with a squeeze of lime juice, fresh Vietnamese baguette and rice noodles!