Date posted: 31/07/2017

Caribbean chicken curry

    Votes: 1 Average: 5


    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


    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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