Slice the chicken and season with three tablespoons of allspice, one garlic clove, salt and black pepper and leave to marinate, ideally overnight.
Heat some oil in a pan and fry the chicken until it is golden brown and remove from the pan.
Dice the onions, carrot and potato and add to the pan, along with another clove of garlic. Leave them to sweat for a few minutes and add the Jamaican curry powder and mango chutney.
Once the vegetables have softened, return the chicken to the pan and add the chicken stock.
Reduce the mixture down until you have the desired consistency and remove from the heat.
Peel and slice the sweet potato, coat in oil and heat on a griddle pan for 10-12 minutes. Remove from the heat and sprinkle the remaining tablespoon of allspice and jerk seasoning.
Serve together with rice.
Recipe courtesy of Dean Cuffey for Andy Bates Street Feasts.