Jamaican Chicken and Sweet Potato Curry Recipe
Prep Time:
Cook Time:
1 hour, 5 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons coconut oil, for frying
  • 1 ½ lbs chicken thighs, skin on bone in
  • Salt and pepper, to taste
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 cinnamon stick
  • 2 dried bay leaves
  • 2 teaspoons whole allspice
  • 2 tablespoons Jamaican curry powder
  • 1 teaspoon dried thyme
  • 3 tablespoons brown sugar
  • 3 ½ cups chicken stock
  • 1 Scotch bonnet chili
  • 2 cups diced sweet potatoes
  • 1 lime
Directions
  1. Heat up a deep, heavy bottomed saucepan with a lid to a medium-high heat. Season the chicken thighs with salt and pepper, to taste.
  2. Add the coconut oil to the pan and then the chicken thighs. Place them skin-side down and allow them to sit and cook for a few minutes until the skin is golden and crisp. Turn the thighs over and cook them for a few minutes more, then transfer them to a plate and place to one side.
  3. Turn the heat down to a medium temperature, and then add the sliced onion to the pan. Fry the onion in the residual oil for 5 minutes until it is beginning to soften.
  4. Add the minced garlic, the grated ginger, the cinnamon stick, the bay leaves, and the allspice to the pan. Fry for 2 minutes until fragrant.
  5. Add the Jamaican curry powder, the dried thyme, and the brown sugar to the saucepan and cook everything for another minute, then return the chicken thighs to the pan.
  6. Add the chicken stock and the scotch bonnet, and then place a lid on the pan and allow the curry to simmer for at least 30 minutes.
  7. Remove the lid from the pan and add the diced sweet potatoes. Allow the curry to continue to simmer gently with the lid off until the sweet potatoes are cooked through. This should take around 15 minutes.
  8. Take the pan off the heat. Squeeze the lime and add the juice to the curry, then serve.