This saucy dish with fall-off-the-bone chicken gets its creaminess from coconut milk and bold flavours from a Madras curry powder, which you can make in about 10 minutes or buy.
In his cookbook On the Curry Trail: Chasing the Flavour That Seduced the World, author Raghavan Iyer includes this recipe in his chapter on Vietnam, noting that he adapted it from Andrea Nguyen’s cookbook Into the Vietnamese Kitchen.
