Curry Chicken with Sweet Potato for Potluck

A tasteful of spices with this flavourful Curry Chicken!

I’m all about flavorful spices and this Curry Chicken is all about a blend of unique spices from (Jamaica, Guyana, Trinidad, and  Tobago), yellow, brown, or greenish hue. In my house, it wasn’t a party unless there was curry on the table! So this is one of those staples.


  1. Mix all spices in an airtight food container and shake well. Set aside.
  2. Rinse chicken in a large bowl with cold water and 1 Tbsp (15 mL) white vinegar, drain.
  3. Add ¼ cup (60 mL) red vinegar and season parts with seasoned salt on both sides.
  4.  In a large non-stick skillet, heat 3 Tbsp (45 mL) oil over medium heat, add 1 Tbsp (15 mL) of curry powder and cook for 1 minute to release the oils. Add chicken parts skin side down and brown on both sides, for approximately 2-3 minutes. Set aside on a plate lined with paper towels.
  5. In an 8-quart (8 L) pot, heat 3 Tbsp (45 mL) oil over medium heat. Add 1 Tbsp (15 mL) curry powder and cook until fragrant for 1-2 minutes.
  6. Add onion, potatoes, and cook for 3 minutes while stirring occasionally. Add garlic and cook for 1 minute.
  7. Add tomatoes cover with lid and cook for 5 minutes. Add the chicken, bay leaf, thyme, hot stock, remaining red wine vinegar bring to a boil, lower to simmer, cover with lid and let cook 25-30 minutes.
  8. Add ketchup for a thicker curry sauce, pepper (optional), and cook for an additional 5 minutes.