The finished recipe. Caribbean Chicken Curry with Sweet PotatoIngredients 1 to 6. 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 gingerIngredients 7 to 12. 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 onionStep 1. Toss the chicken in chunks with half the curry powder and a teaspoon of salt.Step 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.Step 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.Step 4. Lift out the chilli before it bursts, check the sweet potato is soft, and serve with the spring onion over.
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