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Cari ga (chicken curry)
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Dip flavorful curry with crispy baguette for a delicious combo!
Ingredients:
  • 18.20 gm light olive oil
  • 1 large stem lemon grass, pale section only, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped fresh ginger
  • 20.00 gm mild curry powder
  • 350g sweet potato (kumara), peeled, coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 250ml (1 cup) chicken style liquid stock (see note)
  • 3 bay leaves
  • 700g chicken breast fillets, cut into 4cm pieces
  • 12.20 gm fish sauce (see note)
  • Fresh coriander sprigs, to serve
Instructions:
  • In a wok or large saucepan on medium-low heat, warm the oil. Sauté lemongrass, garlic, and ginger until fragrant, about 1 minute. Mix in curry powder, sweet potato, and carrot. Pour in coconut milk, stock, and add bay leaves. Let it simmer for 25 minutes until vegetables are nearly tender.
  • Place the chicken in the wok and cook for 7 minutes, stirring occasionally, until fully cooked. Add sugar and fish sauce, season with pepper, then transfer to a serving bowl and garnish with coriander.

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