Chicken and Sweet Potato Curry (Cari Ga)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Marinating time
30 mins
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Total Time
1 hr 20 mins
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Servings
4 people
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Calories
340 kcal
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Course
Main Course
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Cuisine
Vietnamese
Chicken and Sweet Potato Curry (Cari Ga)
Description
This curry begins by toasting a mix of whole spices like coriander seeds, cumin, mustard, fenugreek, cloves, and peppercorns along with ground turmeric, ginger, nutmeg, and cinnamon until aromatic. Grinding these toasted spices produces a fragrant Vietnamese spice mix that seasons both the chicken and the curry. The chicken is marinated briefly in half the spice mix and salt to infuse flavor.
Cooking begins by lightly browning sweet potato cubes in olive oil, followed by cooking the marinated chicken until sealed. Shallots, crushed garlic, lemongrass paste, kaffir lime leaves, coconut milk, vegetable stock, and fish sauce are added to create a rich, aromatic sauce. The curry simmers until the vegetables and chicken are tender, melding the spices with the creamy broth.
This dish offers a balance of warmth from the spices, sweetness from the potatoes and carrots, and the creaminess of coconut milk. It can be served over rice or with bread to soak up the sauce.
Adding a teaspoon of palm sugar at the end can enhance authenticity by balancing flavors. Using fresh, high-quality spices is important for the best taste. For a different twist, swapping chicken for chickpeas creates a plant-based option. Extra dried chilies can be added after cooking to adjust heat to preference.
Ingredients
For the Vietnamese spice mix:
- 4 curry leaves chopped
- 1 tablespoon dried chili 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 Turmeric ground
- 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 salt sea salt
- 2 tablespoon olive oil
- 1 sweet potato peeled and cut into cubes
- 2 carrot peeled and cut into pieces
- 3 shallot cut into wedges
- 2 garlic crushed, clove
- 300 ml coconut milk light
- 100 ml vegetable stock
- 2 teaspoon lemongrass paste
- 2 kaffir lime leaves
- 1 tablespoon fish sauce
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 of cooking to balance flavors and enhance authenticity.
- Use fresh, good quality spices for the best flavor impact in the spice blend.
- To make a plant-based version, substitute chickpeas for the chicken.
- Add extra dried chilies after cooking to adjust the spice level to your preference.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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