Jamaican Chicken Curry - A Superb Caribbean Recipe

Influenced by Indian and Southeast Asian curries, Jamaican curry has adopted its own uniquely zesty taste. This Jamaican chicken curry recipe owes its fieriness to Scotch bonnet chili peppers and gets its interesting sweetish taste from sweet potatoes. This exotic dish can either be a simple hearty dinner or a star on the party menu that won't fail to impress your guests on special occasions.

Ingredients (for about 4 servings) - 3 tbsp Jamaican curry powder, 8 - 10 chicken thighs, 1 large sweet potato (peeled and cut into big chunks), 1 tbsp vegetable oil, 1/2 tsp ground allspice, 2 tsp minced garlic, 1 tbsp minced ginger root, 1/2 cup thinly sliced green onions, 1 Scotch bonnet pepper (minced), 2 cups chicken broth, 1/2 tsp salt

Preparation

· Combine curry powder, allspice and salt in a large bowl.
· Add chicken thighs. Make sure the spices coat chicken evenly. Cover and refrigerate for about an hour.
· In a large pot or deep skillet, heat oil over medium heat.
· Stir in garlic, green onions, Scotch bonnet pepper and ginger. Cook for about 2 minutes. Stir constantly.
· Add chicken. Cook for about 2 - 3 minutes.
· Add chicken broth and bring to a boil, then stir in sweet potato.
· Turn the heat down to low, cover and let simmer for about 40 - 50 minutes. Stir occasionally.
· Remove chicken and potato from the pot with a big slotted spoon, and place them on a serving dish. Cover to keep warm.
· Turn the heat up to medium-high and boil the sauce (uncovered) for about 5 - 10 minutes or until it is thickened.
· Pour sauce over chicken and sweet potato. Add salt to taste.

Om Paramapoonya is a versatile freelance writer who has written for several websites on various topics including food, health, beauty tips, home and garden, etc. To read more about curry recipes written by Om, please visit http://hubpages.com/hub/curry-noodles and http://hubpages.com/hub/low-fat-curry

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