Caribbean chicken curry

31.07.2017

Ingredients

  • Chef William ground Tumeric 1g
  • Chef William ground Coriander 2g
  • Everyday Favourites garlic puree 12g
  • Everyday Favourites Hi-Life veg oil 50ml
  • Diced chicken thigh meat 1kg
  • Everyday favourites diced onions 150g
  • Chef William hot chilli powder 2g
  • Maggi coconut milk powder 90g
  • Water 620ml
  • Everyday Favourites chicken Bouilion paste 40g
  • Maggi Rich & Rustic tomato sauce 200ml
  • Chef William Bay leaves 3
  • Butternut squash 500g
  • Lime 1
  • Coriander 10g

Method

  1. Place turmeric, coriander, garlic puree and half the oil in a bowl and mix together then add the diced chicken and set to one side to marinate.
  2. Add the remaining oil add to a pan and heat. Add the onion and chilli powder and cook for 2 minutes then add the chicken mix and brown all over.
  3. Mix the coconut powder with the water and the bouillon powder and stir into the pan.
  4. Then add the tomato sauce, bay leaves, butternut squash, juice of the lime and allow to simmer for an hour.
  5. Chop the coriander and once the chicken is cooked and the sauce is reduced garnish with the coriander and serve.
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