Chicken curry

Chicken curry

Jamaica

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
3 garlic cloves, minced
5cm ginger, minced
1 scotch bonnet chilli, deseeded and minced
3 tablespoons Jamaican curry powder
1 lemon, juiced
600g skinless, boneless chicken thighs, diced
2 tablespoons vegetable oil
1 onion, finely sliced
2 tablespoons tomato purée
400ml coconut milk
350g floury potatoes, thinly sliced
2 teaspoons sea salt

Method

  1. Mix the garlic, ginger, chilli, curry powder and lemon juice together and scrape into a freezer bag. Add the chicken pieces and scrunch until the chicken is covered in the paste. Chill in the fridge for 1 hour, or overnight.
  2. Heat the oil in a large saucepan, add the onion and stir-fry for 10 minutes on a medium heat until golden brown. Add the marinated chicken and stir-fry for a further 3-4 minutes to cook off the spices.
  3. Stir through the tomato purée, then add the coconut milk, potatoes, 100ml water and salt. Bring to the boil, then reduce the heat to a low simmer, cover and cook for 30 minutes until the chicken and potatoes are cooked through. Serve with white rice or Rice and Peas.
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