Freezer Caribbean Chicken and Sweet Potato Stew
Chicken thighs and sweet potato simmered with thyme, allspice and a little chilli in a rich coconut tomato sauce.
- Time1 hr
- LevelEasy
- Costabout £1.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan and brown the chicken in two batches for 4 minutes each. Lift out.
8 min - 2
Cook the onions and pepper in the same pan for 8 minutes. Add the garlic, chilli, allspice and thyme and stir for 1 minute.
8 min - 3
Add the tomatoes, coconut milk, sweet potato and the chicken. Bring to a simmer.
- 4
Cook with the lid on for 30 minutes, stirring now and then, until the sweet potato is soft and the sauce is thick.
30 min - 5
Stir in the lime juice and taste. Cool fully.
- 6
Freeze in portions for up to 3 months. Thaw overnight and reheat until piping hot. Lovely with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.