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5.0 from 165 votes

Chicken and Sweet Potato Curry (Cari Ga)

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Transfer the spices to a spice mill or pestle and mortar and grind into a fine powder.
  3. 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.
  4. 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.
  5. 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.
  6. Add 3 Shallots and 2 Garlic clove to the pan and stir fry for 5 minutes.
  7. 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.
  8. 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

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

% 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.