Vietnamese Chicken Curry

Vietnamese Chicken Curry
Ingredients

* 1 Stalk fresh lemon grass or 1 tb Dried
* 3 1/2 ts Curry powder
* Fresh ground black pepper
* 1 ts Sugar
* 4 ts Salt
* 3 lb Chicken, cut up
* 7 tb Vegetable oil
* 3 Sweet potatoes or
* 3 White potatoes, peeled and -cubed
* 4 Cloves garlic, chopped
* 3 Bay leaves
* 1 lg Onion, cut into wedges, -separated
* 2 c Water
* 1 Carrot, 2-inch slices
* 2 c Coconut milk
* 1 c Milk or water *
* If you use canned coconut milk, you must use water.

Directions
This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian in- fluence is greatest in the South, where curried dishes are more popular than elsewhere in Vietnam.

Recipe continued here:
http://www.recipesource.com/ethnic/asia/vietnamese/curry1.html

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