Chicken Curry With Sweet Potatoes | Cari Ga

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.

Chicken Curry With Sweet Potatoes
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Cari Ga | Chicken Curry With Sweet Potatoes

Recipe Category: Chicken, Curry
All Rights Reserved: Recipe adapted from Curry page 285


  • 6 chicken thighs
  • 30 mls cari powder or any mild / sweet curry powder, divided
  • 15 mls fructose
  • 5 mls salt
  • 30 mls canola oil
  • 2 large sweet potatoes, peeled and cubed
  • 3 cloves garlic, crushed
  • 3 shallots, peeled and quartered
  • 1 x tin coconut cream
  • 2 stalks lemongrass, bruised
  • 2 kaffir lime leaves
  • 30 mls fish sauce
  • 3 carrots, peeled and sliced


  • Place the chicken into a large bowl
  • Mix together 15mls cari powder, the fructose 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

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