Coconut Curry Chicken with Sweet Potato | SpiceTribe
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Coconut Curry Chicken with Sweet Potato

  • Prep Time Prep: 15 Mins
  • Serves Serves: 4
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes



Coconut Curry Chicken with Sweet Potato

Chef notes

Curries are some of my favorite dishes to eat and make. They’re often filled with spices and aromatics melted together to create a decadent sauce, which means you can’t go wrong. This meal was inspired by the many Jamaican curries I have eaten in the states and I hope to go to Jamaica one day and immerse myself in the cuisine. Eat it over rice with a lime nearby. You can adjust the amount of Mama Manje for more or less spicy.

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  • Prep time Prep time: 15 Mins
  • Total time Total time: 15 Mins
  • Serves Serves: 4
  • 2 lbs Chicken Thighs, boneless/skinless, cut into 2" chunks
  • 1 Tbsp Spice Tribe Mama Manje
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Fresh Ginger, grated fine
  • 1 tsp Salt (to taste)
  • 2 Tbsp Olive Oil
  • 1 White or Yellow Onion, diced
  • 2 Red Bell Peppers, stems and seeds removed, diced into 1/4" chunks
  • .5 bunch Green Onions, chopped
  • 1 large Sweet Potato, peeled and cut into 1/2" chunks
  • 1 cup Chicken Broth
  • 1 - 15 oz can Coconut Milk
  • Chopped Green Onions and sliced fresh chilies (if desired) for garnish
  • .5 Tbsp Curry Powder
  • 1 Tbsp coriander seeds (toasted and ground)
  • 1 Tbsp cumin seeds (toasted and ground)
  • 2 Tbsp turmeric
  • 1 tsp allspice berries (ground)
  • 1 tsp black pepper (ground)
Mama Manje Haitian Blend

Mama Manje Haitian Blend

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Step 1 -

Place chicken in medium mixing bowl; add Mama Manje, garlic, ginger and salt and mix well

Step 2 -

Heat oil in dutch oven over medium-high; add chicken in one layer. Sauté until all sides of chicken are browned, about 5 minutes. Remove from pan and place to the side (note, chicken may be slightly underdone at this point)

Step 3 -

Add onions and bell peppers and sauté for 2 minutes. If mixture seems dry and is sticking to the bottom or getting close to burning, add a tablespoon or two of water.

Step 4 -

Add curry powder and green onions and sauté another 2-3 minutes.

Step 5 -

Add chicken back in the sweet potato; combine well.

Step 6 -

Add in chicken stock and coconut milk, cover and reduce heat to medium. Simmer covered, for 20-30 minutes, until potatoes are fork tender.

Step 7 -

Season with salt to taste and ladel into bowls.

Step 8 -

Garnish with chopped green onions and chilies (if desired).

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