Vietnamese Chicken Curry - cooking recipe

Ingredients

2 medium potatoes, cut into chunks
oil (for frying)
6 shallots, finely chopped
4 stalks lemongrass, finely chopped
2 cloves garlic, minced
2 red chilies, finely chopped
1 1/2 - 2 tablespoons curry powder
450 g chicken breasts, cut into bit-sized pieces
1 teaspoon sea salt
300 ml coconut milk
600 ml chicken stock
finely shredded basil

Preparation

Shallow fry potato until light browned.
Drain and set aside.
Heat a little oil in a pan and saute shallots with lemon grass, garlic and chillies until soft.
Add curry powder and stir for 2 minutes.
Add chicken and stir for 3 minutes.
Add potatoes, salt, coconut milk and chicken stock, bring boil, then cover and simmer gently for about 30 minutes.
Sprinkle with basil leaves.