Cari Ga | Chicken Curry With Sweet Potatoes
Makes enough for: 3 people
Ingredients
- 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
Method
- 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