Caribbean Chicken Curry with Sweet Potato

Make caribbean chicken curry with sweet potato, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
350 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
About 4 tsp (8 g) Curry powder (A Caribbean or Madras blend. It is a lot, and it is the whole flavour.)
300 g Sweet potato (Raw, peeled weight.)
100 g Onion
3 cloves, about 9 g Garlic
A thumb, grated Fresh ginger
One scotch bonnet, left whole Fresh red chilli
A few sprigs Fresh thyme
200 ml Reduced-fat coconut milk, tinned
300 ml Chicken stock (Made up from a cube or a pot.)
6 g Rapeseed oil
30 g Spring onion
Ingredient notes on the recipe page.

METHOD
1. Toss the chicken in chunks with half the curry powder and a teaspoon of salt.
2. Fry the chopped onion in the oil for six minutes, add the garlic, ginger, thyme and the rest of the curry powder and stir for a minute until it smells toasted.
3. Add the chicken and brown it for five minutes, then the sweet potato in 3 cm chunks, the coconut milk, stock and the whole scotch bonnet. Simmer with the lid half on for twenty-five minutes.
4. Lift out the chilli before it bursts, check the sweet potato is soft, and serve with the spring onion over.

Contains celery.
Some blends include mustard seed. Check the jar.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/caribbean-chicken-curry-sweet-potato

AI-generated images illustrating the recipe.

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