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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