Jamaican chicken and sweet potato curry

Jamaican chicken and sweet potato curry

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Shake up your midweek menu with this creamy Jamaican chicken and sweet potato curry.

The ingredient of Jamaican chicken and sweet potato curry

  1. 1 tablespoon peanut oil
  2. 3 garlic cloves, finely chopped
  3. 3 fresh bay leaves
  4. 1 tablespoon finely chopped fresh ginger
  5. 1 orange habanero chilli, sliced (optional)
  6. 2 tablespoons curry powder
  7. 1 teaspoon allspice
  8. 500g sweet potato, peeled, chopped
  9. 250ml (1 cup) Massel chicken style liquid stock
  10. 400ml can coconut milk
  11. 1 tablespoon fresh thyme
  12. 600g chicken breast filled, cut into 4cm pieces
  13. 1 lime, plus lime cheeks, extra, to serve
  14. Steamed rice, to serve
  15. Sliced green shallot, to serve
  16. Micro herbs, to serve

The instruction how to make Jamaican chicken and sweet potato curry

  1. Heat oil in a saucepan over high heat. Add the garlic, bay leaves, ginger and chilli, if using. Reduce heat to low and cook, stirring often, for 2 minutes or until aromatic.
  2. Add curry powder and allspice and cook, stirring, for 1 minute. Add sweet potato and stir until coated. Stir in stock, coconut milk and thyme. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 20 minutes or until sweet potato is tender.
  3. Meanwhile, preheat a chargrill pan over high heat. Spray with oil. Cook the chicken, turning occasionally, for 5 minutes or until lightly charred.
  4. Add chicken to sweet potato mixture and simmer for 5 minutes or until cooked through. Stir in juice of 1 lime. Serve with rice and extra lime cheeks, and sprinkled with green shallot and micro herbs.

Nutritions of Jamaican chicken and sweet potato curry

fatContent: 610.406 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 52 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 41 grams protein
sodiumContent:

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