Vietnamese Chicken and Sweet Potato Curry


Prep time: 30 mins  
Cooking time: 3 hours
Serves: 4


  • 500g sweet potatoes, peeled and cut into cubes

  • 2 carrots, peeled and cut into thick slices

  • 1 small bunch coriander

  • 2 stalks lemongrass, white parts only, roughly chopped

  • 3 cloves garlic, finely chopped

  • 1 Tbsp ginger, finely grated

  • 1 Tbsp fish sauce

  • 2 Tbsp mild curry powder

  • 2 tsp cornflour 

  • 50ml chicken stock

  • 8 skinless chicken drumsticks 

  • 3 star anise


  1. Heat your slow cooker to High.


  2. Tumble sweet potatoes and carrots in bowl of slow cooker.


  3. Take bunch of coriander, scrape roots clean and wash well to remove any dirt. Roughly chop roots and some of stems, then set remainder of bunch aside.


  4. In food processor, combine chopped coriander roots and stems with lemongrass, garlic, ginger, fish sauce, curry powder, cornflour and stock, and process to paste. Scrape into bowl and add chicken and star anise. Toss to coat chicken thoroughly.


  5. Arrange chicken over vegetables in slow cooker, then pour in sauce from bowl. 


  6. Cover and cook for 2 hours. Working quickly to avoid losing too much heat, turn each piece of chicken over, then cover and cook for 1 hour, until cooked through.


  7. Meanwhile, roughly chop reserved coriander stems and leaves. Transfer curry to serving dish, then ladle into big bowls and scatter with chopped coriander.

Ingredients for Vietnamese Chicken and Sweet Potato Curry

Garlic Head Each

$2.80 ea

Fresh Herbs Coriander Bunch

$0.99 ea