Chicken and Sweet Potato Curry (Cari Ga)

Name: Chicken and Sweet Potato Curry (Cari Ga)
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 people
Ingredients: 4 curry leaves; 1 tablespoon dried chillies; 2 tablespoon coriander seeds; 0.5 teaspoon cumin seeds; 0.5 teaspoon mustard seeds; 0.5 teaspoon fenugreek seeds; 0.5 teaspoon cloves; 0.5 teaspoon black peppercorns; 0.5 teaspoon ground turmeric; 0.5 teaspoon ground ginger; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground cinnamon; 500 g chicken breast; 0.5 teaspoon sea salt; 2 tablespoon olive oil; 1 sweet potato; 2 carrots; 3 shallots; 2 garlic clove; 300 ml light coconut milk; 100 ml vegetable stock; 2 teaspoon lemongrass paste; 2 kaffir lime leaves; 1 tablespoon fish sauce

User Reviews

5.0

165 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Marinating time
30 mins
Total Time
1 hr 20 mins
Servings
4 people
Calories
340 kcal
Course
Main Course
Cuisine
Vietnamese

Chicken and Sweet Potato Curry (Cari Ga)

Leo Hart

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This Vietnamese Chicken and Sweet Potato Curry is comfort food at its best and so easy to make, you will never buy ready made curry sauce again.

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Ingredients

Servings

For the Vietnamese spice mix:

4 curry leaves chopped
1 tablespoon dried chillies chopped
2 tablespoon coriander seeds
0.5 teaspoon cumin seeds
0.5 teaspoon mustard seeds
0.5 teaspoon fenugreek seeds
0.5 teaspoon cloves
0.5 teaspoon black peppercorns
0.5 teaspoon ground turmeric
0.5 teaspoon ground ginger
0.5 teaspoon ground nutmeg
0.5 teaspoon ground cinnamon

For the curry:

500 g chicken breast cut into 2.5cm cubes
0.5 teaspoon sea salt
2 tablespoon olive oil
1 sweet potato peeled and cut into cubes
2 carrots peeled and cut into pieces
3 shallots cut into wedges
2 garlic clove crushed
300 ml light coconut milk
100 ml vegetable stock
2 teaspoon lemongrass paste
2 kaffir lime leaves
1 tablespoon fish sauce

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Instructions

Heat a dry frying pan over a medium heat. Add 4 Curry leaves, 1 tablespoon Dried chillies, 2 tablespoon Coriander seeds, 0.5 teaspoon Cumin seeds, 0.5 teaspoon Mustard seeds, 0.5 teaspoon Fenugreek seeds, 0.5 teaspoon Cloves, 0.5 teaspoon Black peppercorns, 0.5 teaspoon Ground turmeric, 0.5 teaspoon Ground ginger, 0.5 teaspoon Ground nutmeg, and 0.5 teaspoon Ground cinnamonToast for 2 minutes until they have darkened, shaking the pan constantly to prevent burning. Remove from the heat and allow to cool.
Transfer the spices to a spice mill or pestle and mortar and grind into a fine powder.
Put 500 g Chicken breast into a bowl with half of the spice mix and 0.5 teaspoon Sea salt. Toss well to coat. Cover and marinate in the fridge for 30 minutes.
Heat 2 tablespoon Olive oil in a large pan over a medium heat and cook 1 Sweet potato for about 5 minutes so they are just browned, not cooked through. Remove the potatoes and set aside.
Add the chicken to the pan and cook for 8-10 minutes, turning to brown all sides. Take the chicken out and put with the sweet potatoes.
Add 3 Shallots and 2 Garlic clove to the pan and stir fry for 5 minutes.
Add the rest of the spice mix, 300 ml Light coconut milk, 2 teaspoon Lemongrass paste, 2 Kaffir lime leaves, 2 Carrots, 1 tablespoon Fish sauce, 100 ml Vegetable stock, chicken and sweet potatoes to the pan.
Stir well and simmer for 20 minutes.

Notes

Add a teaspoon of palm sugar at the end for a truly authentic taste.
For this curry to have the best flavour, make sure you are using really good quality spices that haven't expired.
Why not try making a plant based version of this and swapping the chicken for chickpeas.
To make this curry spicier, add some extra dried chillies. You might want to wait until it is cooked to taste it and then sprinkle them on top to reach your desired heat level.

Nutrition Information

Show Details

Serving 1portion Calories 340kcal (17%) Carbohydrates 24g (8%) Protein 30g (60%) Fat 16g (25%) Saturated Fat 7g (35%) Cholesterol 80mg (27%) Sodium 1012mg (42%) Potassium 927mg (26%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 14219IU (284%) Vitamin C 28mg (31%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 340 kcal

% Daily Value*

Serving	1portion
Calories	340kcal	17%
Carbohydrates	24g	8%
Protein	30g	60%
Fat	16g	25%
Saturated Fat	7g	35%
Cholesterol	80mg	27%
Sodium	1012mg	42%
Potassium	927mg	20%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	14219IU	284%
Vitamin C	28mg	31%
Calcium	68mg	7%
Iron	2mg	11%