Jamaican chicken and sweet potato curry
Jamaican Chicken and Sweet Potato Curry is a hearty dish featuring tender chicken, creamy coconut milk, and sweet potatoes, seasoned with aromatic spices. This curry is a comforting blend of Caribbean flavors, perfect for a nourishing meal.
Cook time 35 min
Prep time 15 min
Ingredients:
1 tbsp peanut oil2 garlic cloves
3 bay leafs
1 tbsp ginger root
2 tbsp curry powder
1 tsp allspice
2 sweet potatos
1 cup chicken gravy
2 cups coconut milk
1 tbsp fresh thyme
1.50 lb chicken breasts
Jamaican Chicken and Sweet Potato Curry is a flavorful and hearty dish that combines tender chicken breasts with creamy coconut milk, sweet potatoes, and a harmonious blend of spices. This Caribbean-inspired curry is perfect for a comforting and exotic meal that is both nutritious and delicious.
Instructions:
- Mince the garlic cloves and grate the ginger root.
- Peel and cube the sweet potatoes.
- Cut the chicken breasts into bite-sized pieces.
- In a large pot or Dutch oven, heat 1 tbsp of peanut oil over medium heat.
- Add the minced garlic and grated ginger root to the pot and sauté for about 2 minutes, until fragrant.
- Stir in the 3 bay leaves, 2 tbsp of curry powder, and 1 tsp of allspice. Cook for another minute to release the flavors.
- Add the bite-sized chicken pieces to the pot. Cook, stirring frequently, for about 5-7 minutes, until the chicken is no longer pink.
- Add the cubed sweet potatoes to the pot. Stir to combine all the ingredients.
- Pour in 1 cup of chicken gravy and 2 cups of coconut milk. Stir well to combine all the ingredients.
- Add 1 tbsp of fresh thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, until the sweet potatoes are tender and the chicken is cooked through.
- Taste the curry and adjust the seasoning if necessary, adding salt and pepper to taste.
- Remove the bay leaves before serving. Ladle the curry into bowls and serve hot, ideally with steamed rice or flatbread.
- Optionally, garnish with additional fresh thyme or chopped cilantro for extra flavor.
Jamaican Chicken and Sweet Potato Curry is not only a delicious and satisfying meal, but it also brings a touch of Caribbean flair to your dining table. Served with rice or flatbread, this dish is sure to impress your family and friends with its rich flavors and vibrant colors.
Jamaican chicken and sweet potato curry FAQ:
The total cooking time is approximately 35-40 minutes. This includes 5-7 minutes for sautéing the chicken and another 25-30 minutes for simmering the curry.
The chicken is fully cooked when it is no longer pink in the center and reaches an internal temperature of 165°F (75°C). You can also check by cutting a piece open to ensure it is opaque.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the curry for up to 3 months. Reheat thoroughly before serving.
You can substitute coconut milk with heavy cream or another non-dairy milk such as almond or soy milk. Keep in mind that this will change the flavor and creaminess of the dish.
A large pot or Dutch oven is ideal for making this curry, as it allows enough space for sautéing and simmering the ingredients without overflowing.
Tips:
- For extra depth of flavor, marinate the chicken breasts in a mixture of curry powder, allspice, and a little salt for at least an hour before cooking.
- Cut the sweet potatoes into uniform pieces to ensure even cooking.
- Use full-fat coconut milk for a richer and creamier texture.
- If you prefer a spicier curry, add some chopped Scotch bonnet pepper or a pinch of cayenne pepper to the dish.
- Simmer the curry slowly to allow the flavors to meld and develop fully.
- Garnish with fresh thyme or cilantro before serving for a burst of freshness.
- Pair the curry with steamed jasmine rice or naan bread to soak up the delicious sauce.
Nutrition per serving
4 ServingsCalories 650kcal
Protein 44g
Carbohydrates 36g
Fiber 9g
Sugar 8g
Fat 40g
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