Receta Recipe For Cari Ga | Chicken Curry With Sweet Potatoes
When James was younger he showed very little interest in food, other than eating it. One holiday we encouraged the boys to choose a vegetable to eat with the meals I was preparing and the vote went to sweet potatoes. We ate so many sweet potatoes that weekend I could not face them for years. When James showed an interest in learning how to cook curries I turned straight away to my Curry recipe book. I found a Vietnamese curry recipe for cari ga, a chicken curry with sweet potatoes and carrots that I knew would go down well. This mild curry made use of the cari powder I made a long time ago. It was a great dish to get started with and I was most impressed with the flavour, and the enthusiasm James showed in cooking for us. Of course this was done at our house and I bought all the ingredients! This chicken curry recipe calls for the chicken to be in the marinade for an hour, but we did not leave it that long and I don’t believe it affected the tenderness of the chicken or the flavour. If you have the time, leave the chicken to marinate for the hour though. This sweet curry is a traditional Vietnamese dish from the south of the country.
Recipe For Cari Ga | Chicken Curry With Sweet Potatoes
Recipe adapted from Curry page 285
Ingredients:
- 6 chicken thighs
- 30mls cari powder or any mild / sweet curry powder, divided
- 15mls caster sugar - I used fructose
- 5mls salt
- 30mls canola oil
- 2 large sweet potatoes, peeled and cubed
- 3 garlic cloves, crushed
- 3 shallots, quartered
- 1 tin coconut cream
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 30mls fish sauce
- 3 carrots, peeled and sliced
Method:
Place the chicken into a large bowl
Mix together 15mls cari powder, the sugar and salt
Add to the chicken and toss to coat
Leave to marinade
Heat the oil in a large pot over a medium heat
Cook the sweet potato for about 5 minutes, sealing all over
Remove and put onto kitchen paper to drain
Place the chicken into the pot skin side down and brown
Turn over and seal before removing and setting aside
Add the garlic and shallots to the pot and sauté until soft
Add the rest of the cari powder and mix in
Cook until you can smell the spices
Add the coconut cream, lemongrass, lime leaves, fish sauce and carrots
Place the chicken and any drippings into the pot together with the sweet potatoes
Bring to the boil then reduce the heat and simmer for 20 minutes
2.2
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.