The Easy Jamaican Curried Chicken recipe is one of the most popular recipes on this site. Earlier this week, I did a variation of the recipe that my family really enjoyed so I want to share how to make healthy chicken and sweet potato curry with you.
A few days prior, my husband Reggie had come home with some GRACE curry powder. I was skeptical because I normally use CHIEF Curry Powder, but I don’t like to be wasteful. I’m definitely team “use what you have”! That is one difference in this recipe. I also used sweet potatoes instead of white potatoes for this curry dish. For one thing, I didn’t have any white potatoes in our home. Also, I had been wanting to make chicken and sweet potato curry anyway because sweet potatoes are a bit healthier (fewer calories and carbs, more fiber and vitamin A) than white potatoes. The instructions for both curries are pretty similar. I just let the sweet potatoes cook less time than the white potatoes so that they don’t get too mushy.
- 2 lbs chicken, cut up into pieces
- 4 tbsp curry powder
- 1 medium onion, sliced
- 1 cup water
- 2 medium sweet potatoes, peeled and cubed
- Seasoned salt and pepper to taste
- Place the chicken, curry powder, sliced onion, and cup of water into a large pot and mix everything together.
- Cover the pot and let everything simmer together over a low heat for 2 hours. (Add the sweet potatoes at the 1 hour and 15 minutes mark. Stir everything together and recover the pot.)
-For a more flavorful curry, season the chicken with half of the curry powder the night before (or 2 to 3 hours before cooking). Cover and refrigerate the seasoned chicken in a container along with the sliced onions. Add the rest of the ingredients when you are ready to cook the curry.
-At the one-hour point, test the curry to see if it is at your desired flavor. If not, you can add another tablespoon of curry and any other preferred seasonings. (I prefer a stronger curry, so I tend to use a total of 5 tablespoons of curry powder.)