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Hungry Healthy Happy » Recipes » Curry

Chicken and Sweet Potato Curry (Cari Ga)

Updated: Feb 19, 2021 · Published: Sep 5, 2016 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 73 Comments

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Diet: Gluten Free
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Chicken and sweet potato curry in a bowl with a text title overlay.

Save yourself some money and calories by making your own flavour packed curry at home. This creamy and mild Vietnamese Chicken and Sweet Potato Curry, also called Càri Gà, is comfort food at its best and so easy to make, you will never buy ready made curry sauce again. Tender chunks of chicken and soft bites of sweet potato smothered in a cream and flavour packed curry sauce.

A bowl of chicken curry surrounded by chopped herbs.

You can't beat a classic chicken curry, and this one is bulked out with sweet potato and covered in the most incredible Vietnamese style curry sauce. With a well stocked spice rack, you can make this easy Vietnamese spice blend that will take a creamy chicken curry to the next level.

We love sweet potato in curries, but we have lots of other sweet potato recipes - try our versatile Air Fryer Sweet Potato Cubes, crispy Sweet Potato Fries, easy Sweet Potato Salad or our quick Microwaved Sweet Potato.

Jump to:
  • Why You Will Love It
  • Ingredients and Substitutions
  • How to Make Cari Ga - Step by Step
  • What Vegetables to Add
  • Serving Suggestions
  • Extra Tips
  • Frequently Asked Questions
  • More Curry Recipes
  • Recipe
  • Feedback

Why You Will Love It

  • An exciting new curry to try
  • Creamy and comforting
  • Protein packed
  • Only 340 calories per portion
  • Really easy to adapt with different ingredients.

Ingredients and Substitutions

All the ingredients needed to make this recipe laid out on a wooden surface.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • Chicken breast - We used breast to keep the curry leaner, but you can use chicken thighs too.
  • Sweet potato and carrots - Adds some nice chunkiness to the curry. You could also use mushrooms, aubergine (eggplant) or courgette (zucchini).
  • Ca ri spice blend - An authentic Vietnamese spice blend (see below for the recipe). You could use curry powder, garam masala or your own favourite spice blend.
  • Coconut milk - To make the lovely creamy sauce. We used full fat as it gives the best flavour.
  • Fish sauce - Adds a nice umami flavour to the curry.
  • Shallots, garlic and lemongrass - The base of the curry sauce.
  • Kafir lime leaves - Can be omitted, but adds a little zestiness to the curry.
  • Stock - Vegetable or chicken stock will both work. Try to use the best quality you can, as you really will be able to taste the difference.

A full ingredients list with measurements is in the recipe card below.

How to Make Cari Ga - Step by Step

One: Heat a dry frying pan over a medium heat. Add all the spice mix ingredients and roast for 2 minutes until they have darkened, shaking the pan constantly to prevent burning. Remove from the heat and allow to cool.

A mix of different spices toasting in a frying pan.

Two: Put the chicken into a bowl with half of the spice mix and the salt. Toss well to coat. Cover and marinate in the fridge for 30 minutes.

Chunks of chicken in a bowl covered in a spice blend.

Three: Heat the oil in a large pan over a medium heat and brown the sweet potatoes for about 5 minutes so they are just browned, not cooked through. Remove the potatoes and set aside.

Cubes of sweet potato sautéing in a frying pan.

Four: 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.

Chunks of spiced chicken cooking in a frying pan.

Five: Add the shallots and garlic to the pan and stir fry for 5 minutes.

Wedges of shallots and minced garlic sautéing in a frying pan.

Six: Add the rest of the spice mix, coconut milk, lemongrass paste, kaffir lime leaves, carrots, fish sauce, chicken and sweet potatoes to the pan.

All remaining ingredients added to the pan.

Seven: Stir well and simmer for 20 minutes.

All the ingredients coated in the curry sauce.

What Vegetables to Add

The great thing about this a curry curry is that you can pretty much use any vegetables you want. It's a great fridge raid meal to reduce waste, as you can use vegetables that are starting to look a bit sorry for themselves.

We like chunky veg like bell peppers, courgette, aubergine and cauliflower. But you could also add carrot, mushrooms, broccoli or parsnip.

We always like to add some greens to a dish if we can, so we why not try stirring in some spinach a few minutes before it is ready. You could use kale instead though or even some peas.

Serving Suggestions

If you are looking for a light meal, then just a big bowl of this chicken and sweet potato curry will hit the spot. However, if you want something more filling, then why not serve it with our Raita or our Turmeric Rice? Fluffy coconut rice also goes really well with this, as does our Homemade Flatbread.

Extra Tips

  • 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.
Chunks of chicken, sweet potato and carrot in a curry sauce.

Frequently Asked Questions

How to store chicken and sweet potato curry?

If you have any leftovers, then it can be stored in an air tight container in the fridge for up to 3 days. You can even freeze this curry for up to 2 months. To reheat, make sure it is fully defrosted in the fridge and then add it to a pan and heat through until piping hot.

Can you cook chicken and sweet potato curry in the slow cooker?

Yes, this can be cooked in the slow cooker. Follow the recipe up until step 7 and then put it all in the slow cooker and cook on high for 3 hours.

What can I use instead of chicken?

If you don't want to use chicken in this recipe, then you could swap it for king prawns, or just stick to chunky vegetables for a plant based option. Chickpeas also go really well with the sweet potato.

More Curry Recipes

  • A bowl of vegetable curry and rice with cilantro sprinkled on top.
    Easy Slow Cooker Vegetable Curry
  • A pink oval bowl containing healthy chicken tikka masala and rice.
    Healthy Chicken Tikka Masala
  • Halloumi Curry in a bowl with rice.
    Creamy Halloumi Curry
  • A bowl of lamb keema topped with chopped coriander leaves.
    Easy Lamb Keema Curry

If you’ve tried this Vietnamese chicken curry, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Vietnamese chicken and sweet potato curry in a bowl with chopped herbs.

Chicken and Sweet Potato Curry (Cari Ga)

By: Dannii Martin
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.
A circular logo saying GF.
Gluten Free
4.97 from 55 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: Vietnamese
Prep: 10 minutes mins
Cook: 40 minutes mins
Marinating time: 30 minutes mins
Total: 1 hour hr 20 minutes mins
Servings: 4 people
Calories: 340kcal
Allergens:
An illustration of a fish.
Fish
An illustration of a cow's head.
Meat
An illustration of a mustard bottle.
Mustard

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 (17.5 oz) 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 (1.5 cups) Light coconut milk
  • 100 ml (0.5 cups) 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.

Recipe Tips

  • 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.

Nutritional Information

Serving: 1portion | Calories: 340kcal | Carbohydrates: 24g | Protein: 30g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 1012mg | Potassium: 927mg | Fiber: 6g | Sugar: 7g | Vitamin A: 14219IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 2mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Anonymous says

    January 24, 2019 at 5:45 pm

    5 stars
    I love this recipe so much. It’s my go-to curry these days!

    Reply
    • Dannii says

      February 13, 2019 at 5:13 pm

      So glad you enjoyed it :)

      Reply
  2. Pat C.Wilson says

    September 18, 2016 at 7:19 pm

    5 stars
    yummy....last year I traveled to 3 country Thailand, China and Vietnam. and I was impressed of Vietnamese foods. your recipe makes me miss that beautiful country so much. must try it out tomorrow, can't wait!

    Reply
  3. Tandy | Lavender and Lime says

    September 18, 2016 at 6:42 am

    5 stars
    I have never seen a cinnamon grater before. I have a serious case of 'wants' right now! Dannii, thanks for commenting on my blog while I was away.

    Reply
  4. Emily Rose says

    September 15, 2016 at 12:50 pm

    I love sweet potato it works in practically every meal!

    Reply
  5. Charlotte says

    September 11, 2016 at 11:07 am

    5 stars
    This sounds and look delicious! I love potato in curry so I know I would love sweet potato! x

    Reply
  6. Jodie says

    September 10, 2016 at 6:53 am

    Gosh. This sounds absolutely delicious!! What great photos too.

    Reply
  7. Annie B says

    September 09, 2016 at 11:14 am

    5 stars
    This looks delicious! Like I need to try this style good! I love a colourful/flavoursome dish!

    Reply
  8. Valerie says

    September 07, 2016 at 5:10 pm

    5 stars
    This dish looks so flavorful and yummy. So going to try it.

    Reply
  9. Hannah says

    September 07, 2016 at 2:34 pm

    This sounds incredible - I have to make this and try it out!

    Reply
  10. Dr.Amrita Basu says

    September 07, 2016 at 2:04 pm

    5 stars
    I love this curry.It looks awesome and feels like the perfect comfort food

    Reply
  11. Melissa major says

    September 07, 2016 at 12:38 pm

    The curry looks so tasty! I really start making my own spice mixes they sound very nice

    Reply
  12. Jasmine Watts says

    September 07, 2016 at 5:58 am

    5 stars
    Yummm.. that looks amazing. Sweet potatoes are my favorite! Love it!

    Reply
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