Vietnamese Chicken Curry Traybake & Fried Rice

Preheat the oven to 200°C/390°F. Place the rice and 2½ cups water into the bowl of a rice cooker. Press the button to start. Alternatively, add the rice to a medium-sized saucepan along with 2½ cups of water and place over medium heat. Cook for 10 minutes or until the rice is just tender but still a little firm. Then cover with a lid, turn the heat off and rest for 10 minutes to allow the steam to finish cooking the rice.

Add vegetable oil to a heavy based frying pan or casserole dish and place over high heat. Sprinkle chicken drumsticks generously with sea salt then add to the hot oil. Leave for 3-4  minutes to colour on one side, then turn over and leave for another 2 minutes. Add in the grated ginger and garlic, followed by the onion. Give everything a mix to combine all the flavours together. Sprinkle over the curry powder and mix again until just combined.

Add the carrots and the lemongrass to the pan. In a large bowl, mix together the stock, coconut milk, fish sauce and sugar. Pour the liquid mixture over the chicken. Bake in the preheated oven for 45 minutes or until the chicken is cooked and the vegetables are tender.

For the fried rice, place a wok or large frying pan over high heat, then add the vegetable oil. Add the sausage to the hot oil and cook for 2 minutes or until starting to colour. Now add the onions and stir-fry for another 2 minutes. Add the garlic and stir-fry for another half a minute. Then add the cooked rice to the wok and mix to combine. Pour in the fish sauce, then add the white pepper and peas, then stir-fry thoroughly. Transfer to a serving plate.

Remove the chicken from the oven and top with coriander leaves. Serve with the fried rice.