Pickled spring onions
Cu kieu
Chicken and sweet
potato curry
Ca ri ga nuoc
- 500 GRAM SPRING ONIONS, white parts only
- 2 CUPS VINEGAR
- 70 GRAM PALM SUGAR
- 2 TBSP SALT
- 1 KG CHICKEN DRUM STICKS
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 2 GREEN CHILLIES, chopped
- 1 PIECE GINGERROOT, chopped
- 2 STEMS LEMON GRASS, chopped
- 3 SWEET POTATOES, peeled and cubed
- 1 TSP CURRY POWDER
- 1 CAN COCONUT MILK
Dry the onions 1 hour at 90 degrees Celsius in the oven and put them in a glass jar. Bring the vinegar to the boil and dissolve the sugar and salt; pour over the spring onions. Allow the jar to cool down and keep it in the fridge for three days before serving.
Stir fry onion, garlic, ginger and pepper three minutes. Add the chicken and fry until brown on all sides. Add the rest of the ingredients, put a lid on and simmer for 20 minutes. Take the lid off, put the chicken out of the pan and boil on high heat until the sauce has thickened. Pour the sauce over the chicken.
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