Recipes
Caribbean chicken curry
Scotch bonnet chillies add a fruity heat to this curry. Serve it with roti
Scotch bonnet chillies add a fruity heat to this curry. Serve it with roti
(77 votes)
Cook: 50 Mins
Serves: 6
Price: £1.28 per serving
Nutritional Information
Each 540g serving contains
Energy
2306kj
551kcal
2306kj
551kcal
28%
Fat
10.3g
10.3g
Med
15%
15%
Saturates
2.2g
2.2g
Med
11%
11%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
1.08g
1.08g
Med
18%
18%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
427kj/102kcal
Typical energy values per 100g:
427kj/102kcal
Ingredients
2 x 515g packs Butcher’s Selection British Boneless Chicken Thigh Fillets (cut into large pieces)
3tbsp Asda Medium Curry Powder
Juice of 1 lime
1tsp West Indian hot pepper sauce
1-2 Scotch bonnet chillies (deseeded and finely chopped)
2tbsp vegetable oil
1 large onion (finely chopped)
2 cloves garlic (finely chopped)
400g can chopped tomatoes
300ml hot chicken stock
1tbsp thyme leaves
Rice
Roti
Shredded spring onions
Lime wedges
Extra thyme leaves
Method
1
Put the chicken in a non-metallic dish. Mix the curry powder with the lime juice, pepper sauce and chilli. Spoon over the chicken and turn over with your hands to coat well. Cover and chill for at least 2 hrs or overnight.
2
Heat the oil in a large pan. Add the onion and garlic and cook for 5 mins. Remove with a draining spoon and set aside.
3
Add the chicken to the pan and cook for 5 mins until golden. Return the onions to the pan with the tomatoes, stock and thyme. Bring to the boil, cover and simmer for 10 mins.
4
Uncover and simmer for a further 20 mins until the chicken is tender. Top with thyme and shredded spring onion. Serve with rice, roti and lime wedges.