Hungry Healthy Happy logoHungry Healthy HappyCreator workspace
Back to recipes

Chicken and Sweet Potato Curry (Cari Ga)

4 standard portions

Source field check ยท Original source retained

View original recipe

Start cookingAdd to household shopping
Dietary & allergen details

Based on listed recipe ingredients. No certification is implied.

  • Celery: not fully checked
  • Gluten-containing cereals: not fully checked
  • Wheat: not fully checked
  • Crustaceans: not fully checked
  • Eggs: not fully checked
  • Fish: not fully checked
  • Lupin: not fully checked
  • Milk: not fully checked
  • Molluscs: not fully checked
  • Mustard: not fully checked
  • Tree nuts: not fully checked
  • Peanuts: not fully checked
  • Sesame: not fully checked
  • Soya: not fully checked
  • Sulphites: not fully checked

Check the actual product labels and preparation. Substitutions can change this information.

Ingredients

  • 4 Curry leaves (chopped)
  • 1 tbsp Dried chillies (chopped)
  • 2 tablespoons Coriander seeds
  • 0.5 tsp Cumin seeds
  • 0.5 tsp Mustard seeds ( )
  • 0.5 tsp Fenugreek seeds
  • 0.5 tsp Cloves
  • 0.5 tsp Black peppercorns
  • 0.5 tsp Ground turmeric
  • 0.5 tsp Ground ginger
  • 0.5 tsp Ground nutmeg
  • 0.5 tsp Ground cinnamon
  • 500 g Chicken breast (cut into 2.5cm cubes)
  • 0.5 tsp Fine sea salt
  • 2 tablespoons 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 tsp Lemongrass paste
  • 2 Makrut lime leaves
  • 1 tbsp Fish sauce

Method

  1. Heat a dry frying pan over a medium heat. Add 4 Curry leaves, 1 tbsp Dried chillies, 2 tbsp Coriander seeds, 0.5 tsp Cumin seeds, 0.5 tsp Mustard seeds, 0.5 tsp Fenugreek seeds, 0.5 tsp Cloves, 0.5 tsp Black peppercorns, 0.5 tsp Ground turmeric, 0.5 tsp Ground ginger, 0.5 tsp Ground nutmeg, and 0.5 tsp Ground cinnamon. Toast 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 tsp Sea salt. Toss well to coat. Cover and marinate in the fridge for 30 minutes.
  4. Heat 2 tbsp 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 tsp Lemongrass paste, 2 Makrut lime leaves, 2 Carrots, 1 tbsp Fish sauce, 100 ml Vegetable stock, chicken and sweet potatoes to the pan.
  8. Stir well and simmer for 20 minutes.
Powered bymฤฑfoodo