Coconut Curry Chicken with Sweet Potato
Chef Trent Blodgett
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.
- 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)
- Place chicken in medium mixing bowl; add Mama Manje, garlic, ginger and salt and mix well
- 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)
- 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.
- Add curry powder and green onions and sauté another 2-3 minutes.
- Add chicken back in the sweet potato; combine well.
- Add in chicken stock and coconut milk, cover and reduce heat to medium. Simmer covered, for 20-30 minutes, until potatoes are fork tender.
- Season with salt to taste and ladel into bowls.
- Garnish with chopped green onions and chilies (if desired).
Make your own curry powder! It is more work but you will thank me later. Toast cumin and coriander separately and grind them after they cool. No need toast the black pepper, allspice or the turmeric but grind the black pepper and allspice and mix all the spices together.
Season the chicken thighs with salt and aromatics and let them marinade in the fridge overnight if time permits. This marinade really helps to season the chicken throughout but you can omit the marinade completely if you want. Sear the chicken first and remove to a plate. Add the garlic, ginger and Mama Manje blend with the curry powder if desired.
If you decide to marinade the chicken with garlic, ginger and spices as the recipe indicates than I recommend keeping a glass of water close by in case the aromatics begin to burn on the bottom of the pot. Adjust the heat so it does not burn and add a splash of water to deglaze all of the caramelized bits on the bottom of the pot. This is where all the flavor is and if you burn this it will taste bitter.