Vietnamese Chicken Curry (Ca Ri Ga)

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1 tablespoon vegetable oil

1 large yellow onion, chopped (1 1/2 cups)

6 kaffir lime leaves, crumpled (see headnote)

2 tablespoons Vietnamese or Madras curry powder (see headnote)


3 to 4 pounds chicken, cut into 8 serving pieces, or 3 pounds of bone-in chicken parts

2 1/3 cups unsweetened coconut milk (about 1 1/2 cans)

1 cup water, plus more as needed

2 1/2 pounds sweet potatoes and/or russet potatoes, peeled and cut into 2-inch chunks

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