Caribbean curry chicken
A gently spiced, golden curry with potatoes, the way it is made at home across the islands.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken breast fillets500 g
- White potatoes500 g
- Peppers1 pepper
- Brown onions150 g
- Garlic3 cloves
- Fresh ginger1 piece
- Vegetable stock cubes1 cube
- Basmati rice300 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, mild curry powder. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cut the chicken into chunks. Grate the garlic and ginger. Toss the chicken in a bowl with 2 tablespoons of curry powder, a teaspoon of dried thyme or mixed herbs, the garlic, the ginger and a pinch of salt.500 g chicken breast fillets3 cloves garlic1 piece fresh ginger
- Heat a tablespoon of oil in a large pan over a medium heat. Add a teaspoon of curry powder and let it sizzle for 30 seconds, then add the chicken and brown for 5 minutes.
- Chop the onion and pepper, and peel and cube the potatoes. Add them with the crumbled stock cube and 500 ml of water. Simmer for 30 minutes, until the potatoes are soft and the sauce is thick. Meanwhile, cook the rice following the pack instructions.500 g white potatoes1 pepper150 g brown onions1 cube300 g basmati rice
- Taste, season and serve with the rice.
Toasting the curry powder in the oil first ("burning the curry") gives it its real depth.
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