A quick version of Ca Ri Ga ( chicken curry) from ” Alice’s Cook Book” by Alice Hart. If you have chopped root ginger or torn kaffir lime leaves add with the garlic. Prawns or cubed pork can be used instead of chicken. If you haver time leave the chicken to marinate for an hour before cooking. SErve with french baguette or some steamed rice.
Ingredients
- 4 bone-in chicken thighs skinned
- 1 1/2 tbsps indian curry powder
- 2 tsps soft palm sugar or light brown sugar
- 1 tbsp sesame oil or groundnut oil
- 2 shallots roughly chopped
- 1 plump garlic clove chopped
- 1 fat lemongrass stalk trimmed and chopped
- 1/2 tsp dried chilli flakes
- 1 large sweet potato peeled and cubed
- 1-2 tbsps nuoc mam ( Vietnamese Fish Sauce) or Thai Fish Sauce
- 400 ml coconut milk
- a small handful coriander leaves
- Steamed rice or baguette to serve
Servings:
Instructions
- Coat the chicken pieces in half the curry powder, the sugar and a generous pinch of salt. Set aside for an hour if you have time.
- Heat the oil in a wok and add the shallots, garlic and lemongrass. Stir fry for a couple of minutes until softened. Add the remaining curry powder, the chilli flakes and the chicken. Stir fry for a couple of minutes more.
- Add the sweet potato, 1 tbsp of the fish sauce, the coconut milk and half a wine glass of water. Bring to the boil then simmer for 15-20 minutes until the chicken is cooked through.
- Taste and add a little more fish sauce if needed. Scatter with coriander and served with the baguette or steamed rice.
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