Affected by Indian and Southeast Asian curries, Jamaican curry has adopted its personal uniquely zesty style. This Jamaican chicken curry recipe owes its fieriness to Scotch bonnet chili peppers and will get its appealing sweetish style from sweet potatoes. This unique dish can both be a simple hearty dinner or a star on the party menu that will not likely are unsuccessful to impress your friends on exclusive occasions.
Components (for about 4 servings) – 3 tbsp curry powder, 8 – 10 chicken thighs, 1 big sweet potato (peeled and cut into big chunks), 1 tbsp vegetable oil, 1/two tsp ground allspice, two tsp minced garlic, 1 tbsp minced ginger root, 1/two cup thinly sliced inexperienced onions, 1 Scotch bonnet pepper (minced), two cups chicken broth, 1/two tsp salt
· Combine curry powder, allspice and salt in a big bowl.
· Add chicken thighs. Make certain the spices coat chicken evenly. Deal with and refrigerate for about an hour.
· In a big pot or deep skillet, heat oil over medium heat.
· Stir in garlic, onions, Scotch bonnet pepper and ginger. Cook for about two minutes. Stir regularly.
· Add chicken. Cook for about two – 3 minutes.
· Add chicken broth and provide to a boil, then stir in sweet potato.
· Turn the heat down to very low, simmer for about 40 – 50 minutes. Stir occasionally.
· Remove chicken and potato from the pot with a big spoon, and place them on a serving dish.
· Turn the heat up to medium-high and boil the sauce (uncovered) for about 5 – 10 minutes or until finally it is thickened.
· Pour sauce over chicken and sweet potato. Add salt to style.