It’s curry… but not as you know it! All the magic of this creamy, flavourful Vietnamese chicken curry happens in the oven, making it one of my favourite tray bakes. I like to serve it with a crunchy baguette, but you could also try it with steamed rice or fresh noodles.
1 red onion, finely chopped
1 lemongrass stalk, bruised and white part finely chopped
3 garlic cloves, finely chopped
1 tbsp finely chopped ginger
8 chicken drumsticks, skin scored
1½ tbsp mild curry powder
1 tbsp peanut oil
700g sweet potatoes, peeled, cut into wedges
1 bunch baby carrots, trimmed
1 cup chicken stock
300ml can coconut milk
2 tbsp fish sauce
2 tsp sugar
pinch of ground black pepper
2 bay leaves
fresh coriander sprigs, to serve
baguette, to serve
Preheat the oven to 200°C/390°F.
Place the onion, lemongrass, garlic and ginger in the base of a baking dish. Top with the chicken. Sprinkle with the curry powder and drizzle with the oil. Bake for 15 minutes. Use tongs to turn to coat. Nestle in the sweet potato and carrot. In a large bowl, mix together the stock, coconut milk, fish sauce, sugar, pepper and bay leaves. Pour the liquid mixture over the chicken. Bake for 45 minutes or until the vegetables are tender.
Sprinkle with coriander sprigs and serve with baguette to mop up the juices.