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.
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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