Vietnamese sweet chicken curry

Ingredients:

annatto spice seeds
I stick good, fresh lemongrass
Chicken legs (2 per person)
1 tablespoon Curry powder (I use Hoyt's)
Soy Sauce.
a small splash of Vietnamese Fish Sauce
3 potatoes cubed, (nice waxy ones like Kipflers)
2 large carrots, diced.
100g okra
1 can sweetened condensed milk
1 can coconut milk
Chicken stock.
Oil for frying (I use peanut for this recipe)

FRESH VIETNAMESE-STYLE CRUNCHY BREAD ROLLS... (2 per person)

Cut each chicken leg into three using a large cleaver. Dice the lemongrass as finely as you can. Place in a bowl and add soy sauce and fish sauce to coat, and add curry powder and lemongrass. Mix to coat and leave for one hour.

Add a splash of oil to your wok/pan. Add the annatto spice seeds and carefully bring the oil to temperature. The seeds will colour and flavour the oil, but you MUST keep the pan moving... and at the very moment to seeds start to spit, remove from heat.

If overheated, the seeds will explode, showering you with red-coloured, red HOT oil.. you DO NOT WANT THIS!!!!

Allow oil to cool and remove all seeds.

Return oil to heat and bring up to temperature.

Add the chicken pieces and cook until golden brown. Add the cubed potatoes and the carrot.

Cook for 5 mins, stirring.

Add the sweetened condensed milk, the coconut milk and stir until combined. If sauce is too thick, add some chicken stock.

Simmer for 15-20 minutes.

When chicken is cooked, and veggies are tender, add okra and cook a further 5 minutes, or until the okra is tender.

You are aiming for a soupy consistency.

Ladle into big bowls and serve with crusty Viet rolls, for dipping and slurping!!!!