Caribbean Curry Chicken
SERVES 10
Prep time
35 minutes
Cook time High 5-6 hours
INGREDIENTS
2kg Chicken breast fillets, diced into 1” chunks
2 tsp salt
2 tbsp olive oil
2 medium onions, finely diced
2 scotch bonnet chillies, finely chopped
5 cloves garlic, finely chopped (roughly 2 tbsp)
1 tbsp finely chopped ginger
50g curry powder
2 tsp turmeric
1 ½ tsp all spice
1 tsp cayenne pepper
250g carrots, peeled, cut in half lengthways then into 1 “pieces, then sliced.
800g potatoes, peeled and diced, roughly 3cm
2 x 400g coconut milk
2 tbsp Worcestershire sauce
2 tsp white wine vinegar
To Serve – boiled rice, chopped coriander, hot sauce
METHOD
Place the chicken into a large bowl, sprinkle over the salt and mix in, set aside.
Place the Crock-Pot removable bowl onto your hob on a medium heat. Add the oil, then the onions and gently sauté until translucent and softened. This should take around 5 minutes.
Add the chillies, garlic and ginger and cook for a further 2 minutes, stirring regularly.
Add in the curry powder, turmeric, all spice and cayenne pepper and cook for a further couple of minutes.
Place the bowl into the Crock-Pot base, add the chicken, carrots and potatoes, along with the coconut milk, Worcestershire sauce and vinegar. Stir well.
Cover with the lid and cook on High for 5-6 hours or Low for 7-8 hours. Once cooked serve with boiled rice and a little chopped coriander, with a small bowl of hot sauce.
