Ca-Ri Ga (Chicken Curry With Potatoes, Carrots And

Name: Ca-Ri Ga (Chicken Curry With Potatoes, Carrots And Peas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons yellow curry powder; 3 cloves garlic; 1 tablespoon sugar; 2 small shallots; 2 tablespoons salt; 1 tablespoon chili paste (such as Sriracha); 5 tablespoons peanut oil; 1 tablespoon ground black pepper; 2 lbs boneless skinless chicken thighs; 1 1/2 medium yellow onions, divided into 6 pieces and separated; 2 stalks lemongrass, cut into 2 inch lengths; 1 bay leaf; 2 cups water; 2 2/3 cups coconut milk; 4 large carrots, cut into 1 inch pieces; 3 lbs yams, peeled and sliced into 1 1/2 inch pieces; 1 1/2 cups frozen peas; 1/4 cup cilantro leaf

Servings: persons

2 tablespoons yellow curry powder
3 cloves garlic
1 tablespoon sugar
2 small shallots
2 tablespoons salt
1 tablespoon chili paste (such as Sriracha)
5 tablespoons peanut oil
1 tablespoon ground black pepper
2 lbs boneless skinless chicken thighs
1 1/2 medium yellow onions, divided into 6 pieces and separated
2 stalks lemongrass, cut into 2 inch lengths
1 bay leaf
2 cups water
2 2/3 cups coconut milk
4 large carrots, cut into 1 inch pieces
3 lbs yams, peeled and sliced into 1 1/2 inch pieces
1 1/2 cups frozen peas
1/4 cup cilantro leaf

1
In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
2
Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
3
In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
4
Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
5
Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
6
Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
7
Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons yellow curry powder, 3 cloves garlic, 1 tablespoon sugar, 2 small shallots, and more.

Yes, Ca-Ri Ga (Chicken Curry With Potatoes, Carrots And Peas) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ca-Ri Ga (Chicken Curry With Potatoes, Carrots And Peas)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions