2 lbs ground chicken (mix white and dark 1lb of each)
Jamaican Pimento powder (all spice)
3 teaspoons for the ground chicken mixture 3 tablespoons for the broth Jamaican Curry Powder (I use grace brand)
1 tablespoon grace all purpose seasoning
1 of each Red, Yellow, Orange, and Green bell pepper
2 medium onions (sweet)
1 large carrot sliced
1 medium sweet potato small dice
6 gloves of garlic chopped
1 box chicken stock (or 1 quart of homemade stock)
1 can of lite coconut milk
2 eggs beaten
1 cup of breadcrumbs (panko or homemade)
Cut the bell peppers and onion into a large dice. Put half in a food processor and pulse until finely chopped. In a large bowl add ground chicken, pulsed bell peppers and onion, eggs, 1/2 teaspoon of the Jamaican pimento powder, 3 teaspoons Jamaican curry powder, breadcrumbs, 1 tablespoon sea salt, 1 tablespoon grace all purpose seasoning. Mix well and let sit for an hour. Form into meat balls and bake in a 350 degree oven for 25-30 min.
In a large pot add olive oil the other half of the bell peppers and onions, carrots. Cook for 2 min then add Jamaican curry powder, 1 teaspoon Jamaican allspice, 1 tablespoon sea salt, grace all purpose seasoning to taste. Saute cooking the curry to get bloom the spices. Add the chicken stock and coconut milk and bring to a boil. Lower the heat and add as many meatballs as you like and reserve the rest for another batch. Cook on low for 15 min, add the diced sweet potato and cook on low for another 30 min.