Vietnamese chicken curry with sweet potato (Cà ri gà)

1. Cut the chicken legs into 2-3 pieces and marinate for 30 minutes with 2 tbsp curry powder, the fish sauce, sugar and salt.

2. Cut the sweet potato and carrots into large chunks and fry in half the oil until golden, then lift out – this stops them falling apart as they cook.

3. In the remaining oil fry the sliced onion, shallots, garlic, the lemongrass (bruised with the back of a knife and cut into 5 cm pieces) and the chillies, then add the remaining curry powder and fry for half a minute.

4. Add the chicken and turn for 5 minutes until browned on all sides; pour in the stock, cover and simmer gently for 25 minutes.

5. Add the sweet potato, carrots and coconut milk and cook uncovered for another 15 minutes until the vegetables are tender and the sauce has thickened slightly; season with salt to taste.

6. Sprinkle with coriander and serve with crusty baguette (or rice or rice noodles) – dip the bread into the sauce.

Tip: Brought to southern Vietnam by Indian traders, it became milder there, with coconut and lemongrass. The baguette is the French legacy – which makes it typically Vietnamese.