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Vietnamese chicken and sweet potato curry in a bowl with chopped herbs.
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4.89 from 18 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 Time10 minutes
Cook Time40 minutes
Marinating time30 minutes
Total Time1 hour 20 minutes
Diet: Gluten Free
Allergen: Fish, Mustard
Servings: 4 people
Calories: 340kcal
Author: Dannii Martin

Ingredients

For the Vietnamese spice mix:

  • 4 Curry leaves chopped
  • 1 tablespoon of Dried chillies chopped
  • 2 tablespoon of Coriander seeds
  • 0.5 teaspoon of Cumin seeds
  • 0.5 teaspoon of Mustard seeds  
  • 0.5 teaspoon of Fenugreek seeds
  • 0.5 teaspoon of Cloves
  • 0.5 teaspoon of Black peppercorns
  • 0.5 teaspoon of Ground turmeric
  • 0.5 teaspoon of Ground ginger
  • 0.5 teaspoon of Ground nutmeg
  • 0.5 teaspoon of Ground cinnamon

For the curry:

  • 500 g of Chicken breast cut into 2.5cm cubes
  • 0.5 teaspoon of Sea salt
  • 2 tablespoon of 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 of Light coconut milk
  • 100 ml of Vegetable stock
  • 2 teaspoon of Lemongrass paste
  • 2 Makrut lime leaves
  • 1 tablespoon of Fish sauce
UK Metric Measures - US Customary Measures

Instructions

  • Heat a dry frying pan over a medium heat. Add 4 Curry leaves, 1 tbsp of Dried chillies, 2 tbsp of Coriander seeds, 0.5 tsp of Cumin seeds, 0.5 tsp of Mustard seeds, 0.5 tsp of Fenugreek seeds, 0.5 tsp of Cloves, 0.5 tsp of Black peppercorns, 0.5 tsp of Ground turmeric, 0.5 tsp of Ground ginger, 0.5 tsp of Ground nutmeg, and 0.5 tsp of 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 of Chicken breast into a bowl with half of the spice mix and 0.5 tsp of Sea salt. Toss well to coat. Cover and marinate in the fridge for 30 minutes.
  • Heat 2 tbsp of 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 of Light coconut milk, 2 tsp of Lemongrass paste, 2 Makrut lime leaves, 2 Carrots, 1 tbsp of Fish sauce, 100 ml of 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

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

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