Caribbean sweet potatoes curry

Updated at: Sat, 10 Aug 2024 08:49:19 GMT

Step 1

Prepare the Chicken:

Step 2

In a large bowl, toss the chicken pieces with the Caribbean curry powder, allspice, turmeric, cumin, and paprika. Ensure the chicken is well coated. Set aside.

Step 3

Cook the Aromatics:

Step 4

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Step 5

Add the chopped onion and cook for 5 minutes, or until translucent.

Step 6

Stir in the minced garlic, ginger, and Scotch bonnet peppers. Cook for another 1-2 minutes until fragrant.

Step 7

Brown the Chicken:

Step 8

Add the seasoned chicken to the pot. Cook for 5-7 minutes, or until the chicken is browned on all sides.

Step 9

Build the Curry:

Step 10

Stir in the chopped tomato and cook for 2 minutes.

Step 11

Pour in the chicken broth and coconut milk, stirring to combine.

Step 12

Add the diced sweet potatoes, chopped red bell pepper, frozen peas, and fresh thyme. Season with salt and pepper.

Step 13

Simmer:

Step 14

Bring the mixture to a boil, then reduce the heat to low.

Step 15

Cover and simmer for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Stir occasionally.

Step 16

Finish and Serve:

Step 17

Taste and adjust seasoning as needed.

Step 18

Garnish with freshly chopped cilantro or parsley.

Step 19

Serve with:

Step 20

Serve the Caribbean Chicken Curry over steamed rice or with warm naan or roti.

Step 21

Tips and Variations:

Step 22

Adjust Spice Level: Modify the amount of Scotch bonnet peppers based on your heat preference. Remove the seeds for less heat.

Step 23

Add Vegetables: Incorporate other vegetables like carrots or green beans for added nutrition.

Step 24

Make it Creamier: Stir in an additional splash of coconut milk at the end for extra creaminess.

Step 25

Enjoy your Caribbean Chicken Curry with Sweet Potatoes!

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