Vietnamese Chicken Curry with Baguette

Vietnamese curry reflects the country's crossroads history, with curry powder brought by Indian traders, coconut milk from the south, and baguettes left behind by the French. Families serve it at holidays with bread, rice noodles or rice, and nobody argues about which is correct. Marinating the chicken with curry powder and fish sauce for an hour seasons it all the way through. Fry the potatoes and sweet potatoes briefly before they go in so they keep their shape. Serve with a dish of salt, pepper and chili for dipping.