This Curry Chicken recipe is packed full of FLAVA! This has to be one of our favourite dishes because of the combination of spices. Our Grandmother and mother taught us how to make this recipe, and we we never forgot the process, They also taught us never to waste meat so we would always freeze it for whenever we were ready to eat it next time.

This recipe tastes too good to waste – save it for next time! Tip: If you’ve got uncooked chicken in your freezer, defrost overnight and then cook. Once it’s done, it can then be frozen again – just make sure it’s piping hot when you eat it! #GiveACluck  www.lovefoodhatewaste.com 

  • 1kg Chicken Breast fillet
  • 1tsp. Salt
  • 1tsp. Black pepper
  • 1tsp. Paprika
  • 1tsp. Thyme
  • 1tsp. Ginger
  • 1tsp. turmeric
  • 4 tsp. Curry powder
  • 2tbsp. Vegetable oil
  • 1 medium onion (chopped)
  • 1/4 cup water
  • 400ml coconut milk
  •  5 sprigs Fresh thyme
  • 150g baby potatoes
  • 100g carrots (chopped)
  • 1 whole scotch bonnet
    Optional: Garlic
  1. Cut your Chicken breast into 2 inch cubes and place into a bowl.
  2. Season Chicken with salt, pepper, cumin, paprika, curry powder, ginger, thyme mix together and marinate overnight.
  3. Pour vegetable oil into a frying pan and place on high heat. Then add onions and garlic cloves and sortey for 3 minutes.
  4. Add More curry powder and turmeric and cook for 3 minutes and add 1/4 cup of water to the pan.
  5. Add chicken breast to the pan, mix and cook until brown for 10 minutes.
  6. Then pour coconut milk and stir, add fresh thyme and 1 scotch bonnet pepper and cook for 10 minutes
  7. Add baby potatoes and carrots, cook and simmer for further 10 minutes.

Serves 4-6

Try with: Rice and peas, Coconut rice, White rice.

 

This recipe  tastes too good to waste – save it for next time! Tip: If you’ve got uncooked chicken in your freezer, defrost overnight and then cook. Once it’s done, it can then be frozen again – just make sure it’s piping hot when you eat it! #GiveACluck

 

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