Preparation steps 1 Remove the tough outer leaves from the lemongrass. 2 Cut the lemongrass into 8 cm lengths. 3 Bruise the lemongrass pieces with the flat of a knife. 4 Finely chop the garlic. 5 Finely slice the shallots. 6 Cut each chicken leg in two at the joint. 7 Mix the chicken with half the curry powder, half the garlic, the fish sauce and the sugar. 8 Leave the chicken to marinate for 30 min in the fridge. 9 Peel the sweet potatoes. 10 Cut the sweet potatoes into large 4 cm cubes. 11 Peel the carrots. 12 Cut the carrots on the diagonal into 3 cm chunks. 13 Cut the onion into wedges. 14 Peel the ginger. 15 Cut the ginger into thin slices. 16 Heat half the oil in a frying pan over medium-high heat. 17 Brown the sweet potato cubes for 6 min, turning them, without cooking them through. 18 Set the sweet potatoes aside on a plate. 19 Heat the rest of the oil in a casserole over medium heat. 20 Fry the shallots, the rest of the garlic, the ginger and the lemongrass for 2 min until fragrant. 21 Add the rest of the curry powder and toast it for 30 seconds, stirring. 22 Add the chicken and brown it for 8 min on all sides. 23 Pour in the chicken stock. 24 Add the carrots and the onion. 25 Bring to a simmer. 26 Cover and simmer for 20 min over low heat. 27 Meanwhile, rinse the rice in cold water, rubbing it between your fingers, until the water runs almost clear. 28 Drain the rice. 29 Put the rice in a heavy-based saucepan. 30 Cover the rice with cold water to 1.5 cm above the grains. 31 Bring to the boil over high heat. 32 Cover and cook for 12 min over very low heat. 33 Leave the rice to rest off the heat for 10 min without lifting the lid. 34 Add the sweet potatoes to the casserole. 35 Pour in the coconut milk. 36 Simmer uncovered for 15 min until the sweet potatoes are meltingly soft and the sauce lightly coats a spoon. 37 Remove the lemongrass pieces. 38 Taste and adjust the seasoning with a dash of fish sauce. 39 Pick the coriander leaves. 40 Fluff the rice with a spatula. 41 Scatter the coriander over the curry. 42 Serve the cà ri gà piping hot with the rice. 