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Creamy Caribbean-style Chicken Curry

A one pot curry using spice cupboard ingredients

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Yields4 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins
 3 Chicken breasts chopped
 2 Onions chopped
 1 Red pepper sliced
 1 Green pepper sliced
 1 tsp Cinnamon
 1 tsp Cumin
 1 tsp Garam masala
 1 tsp Turmeric
 1 tsp Lime pickle (optional)
 200 ml Chicken stock
 1 tbsp Coconut milk powder or 1/2 can
 2 Cloves of garlic chopped
 100 ml Plain yoghurt
 1 Handful of shredded spinach
 2 pinches Chilli flakes
 1 tbsp Shredded Coconut flakes
 1 tsp Sugar
 1 pinch Salt
 1 tbsp Lemon juice
 1 tbsp Oil
1

Heat the oil ,chop the onion and fry till soft...2-3mns

2

Add the spices- cinnamon,cumin,garam masala,and turmeric

3

Stir through until the onions are coated

4

Add the peppers and garlic

5

Stir through and fry for a minute

6

Add the chicken

7

Fry for 5-6 mns

8

Add the lime pickle and stir through

9

Add the stock,bring to the boil then reduce the heat

10

Add a few drops of water to the coconut milk powder and blend into a paste then add this to the pan

11

Simmer for 10 mns till sauce is reduced

12

Add the sugar,spinach and yoghurt

13

Stir through, taste and adjust the seasoning if needed

14

Stir in the shredded coconut, chilli flakes and lemon juice

15

Serve with boiled rice and flatbreads or toasted wraps -recipe on the website for both

16

A few of these ingredients you may not have and that's fine. .just adjust the recipe accordingly-use lime juice instead of pickle, curry powder instead of garam masala - a tin of coconut milk instead of the powder.

Category

Ingredients

 3 Chicken breasts chopped
 2 Onions chopped
 1 Red pepper sliced
 1 Green pepper sliced
 1 tsp Cinnamon
 1 tsp Cumin
 1 tsp Garam masala
 1 tsp Turmeric
 1 tsp Lime pickle (optional)
 200 ml Chicken stock
 1 tbsp Coconut milk powder or 1/2 can
 2 Cloves of garlic chopped
 100 ml Plain yoghurt
 1 Handful of shredded spinach
 2 pinches Chilli flakes
 1 tbsp Shredded Coconut flakes
 1 tsp Sugar
 1 pinch Salt
 1 tbsp Lemon juice
 1 tbsp Oil

Directions

1

Heat the oil ,chop the onion and fry till soft...2-3mns

2

Add the spices- cinnamon,cumin,garam masala,and turmeric

3

Stir through until the onions are coated

4

Add the peppers and garlic

5

Stir through and fry for a minute

6

Add the chicken

7

Fry for 5-6 mns

8

Add the lime pickle and stir through

9

Add the stock,bring to the boil then reduce the heat

10

Add a few drops of water to the coconut milk powder and blend into a paste then add this to the pan

11

Simmer for 10 mns till sauce is reduced

12

Add the sugar,spinach and yoghurt

13

Stir through, taste and adjust the seasoning if needed

14

Stir in the shredded coconut, chilli flakes and lemon juice

15

Serve with boiled rice and flatbreads or toasted wraps -recipe on the website for both

16

A few of these ingredients you may not have and that's fine. .just adjust the recipe accordingly-use lime juice instead of pickle, curry powder instead of garam masala - a tin of coconut milk instead of the powder.

Creamy Caribbean-style Chicken Curry

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