Caribbean chicken curry

Name: Caribbean chicken curry
Prep time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 ½ dl coconut milk; 2 onions; 300 g waxy potatoes; 150 g carrots; 2 garlic cloves; 1 red chillies; 20 g ginger; 500 g chicken thighs; 1 tbsp Fine Food Carribbean Curry; oil; 3 dl chicken bouillon; ½ tsp salt; 1 cinnamon sticks; ½ bunch thyme; salt and pepper to taste

main dish winter winter

Total: 45 min. | Active: 20 min.

lactose-free

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Ingredients

for 4 people

Chicken
	oil for frying
500 g	chicken thighs, cut into approx. 2 cm pieces
½ tsp	salt

Curry
2	onions, cut into thin slices
300 g	waxy potatoes, cut into approx. 2 cm pieces
150 g	carrots, cut into approx. 1 cm cubes
2	garlic cloves, finely chopped
1	red chilli, deseeded, finely chopped
20 g	ginger, finely grated
1	cinnamon stick
1 tbsp	Fine Food Carribbean Curry
½ bunch	thyme
2 ½ dl	coconut milk
3 dl	chicken bouillon
	salt and pepper to taste

How it's done

Chicken

Heat a dash of oil in a cooking pot. Add the chicken, fry for approx. 5 mins. Remove, season the chicken with salt, set aside.

Curry

Add a little oil to the casserole. Add the onions, sauté for approx. 5 mins. Add the potatoes along with all the other ingredients up to and including the thyme, cook for approx. 2 mins. Pour in the coconut milk and stock, bring to the boil. Reduce the heat, return the chicken to the pan, mix, cover and braise over low heat for about 25 minutes, season.

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