Curry Chicken with Coconut Milk and Sweet Potato

Ingredients

8 The Best Dressed Chicken Deboned Thighs, cut in strips

1 onion, diced

2 cloves garlic, finely chopped

½ tbsp fresh thyme leaves

1” ginger, peeled and grated

1 tsp sea salt

Freshly ground black pepper

2 tbsp curry powder

2 cups chicken stock

1 cup coconut milk

1-2 tbsp vegetable oil

1 bell pepper, sliced

1 sweet potato, cubed

1 small green Scotch bonnet

Fresh cilantro for garnish

Method

1 Pat the chicken dry place in a bowl, and season with salt and pepper.

2 Combine half of the curry powder with the onion, garlic, ginger, and thyme and coat the chicken thoroughly.

3 Marinate for 4 hours or overnight in the refrigerator.

4 Bring to room temperature before cooking.

5 Heat a skillet with oil over medium heat.

6 Brown the chicken for about 4 minutes on both sides.

7 Remove the chicken from the pan.

8 Add the remaining curry powder to the pan and heat for 2 minutes, stirring with a wooden spoon.

9 Add the chicken stock and stir to incorporate the curry powder into the stock.

10Bring to a boil, turn the heat down and add the coconut milk just before boiling.

11 Continue heating and stirring before adding the chicken pieces to the pan.

12 Bring to a low simmer and cook for about 30 minutes, adding a little water if necessary.

13 Add the sweet potato, bell pepper, and Scotch bonnet and continue simmering for another 15 minutes, removing it before it bursts open.

14 If desired, serve the chicken curry with roti, basmati rice, and fruit chutney.