This classic Caribbean Coconut Curry dish from Tobago is a staple in many households. It is easy to make and is full of flavour. It is a great dish to serve for dinner parties or as a main course for a family meal.
Ingredients
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1 cup coconut milk
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2 tbsp curry powder
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1 tsp ground ginger
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1 tsp garlic powder
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp turmeric
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1 tsp ground black pepper
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2 tbsp vegetable oil
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1 cup chopped onion
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1 cup chopped bell pepper
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2 tbsp chopped garlic
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2 tbsp chopped ginger
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1 tsp ground cinnamon
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1 tsp ground nutmeg
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1 tsp ground allspice
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1 tsp ground cloves
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2 tbsp chopped fresh thyme
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1 lb boneless chicken thighs
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1 cup chopped tomatoes
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1 cup chopped potatoes
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1 cup chopped carrots
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1 cup chopped celery
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1 cup chopped green beans
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1 cup chopped zucchini
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1 cup chopped eggplant
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1 cup diced pineapple
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1 cup chopped fresh parsley
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1 cup chopped fresh cilantro
Main Course
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- short description
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In a large pot, heat the vegetable oil over medium-high heat.
Add the onion, bell pepper, garlic, ginger, and all of the spices. Cook for 5 minutes.
Add the chicken and cook for another 5 minutes.
Add the tomatoes, potatoes, carrots, celery, green beans, zucchini, eggplant, pineapple, and 2 cups of water. Bring to a boil.
Reduce heat to low and simmer for 30 minutes.
Add the parsley and cilantro and simmer for another 10 minutes.
Serve with steamed white rice.
- detailed description
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In a large pot, heat the vegetable oil over medium-high heat.
Add the chopped onion, bell pepper, garlic, ginger, curry powder, ground ginger, garlic powder, ground cumin, ground coriander, turmeric, and ground black pepper. Cook, stirring often, for 5 minutes.
Add the chicken thighs and cook for another 5 minutes.
Add the chopped tomatoes, potatoes, carrots, celery, green beans, zucchini, eggplant, diced pineapple, and 2 cups of water. Stir to combine and bring to a boil.
Reduce heat to low and simmer, covered, for 30 minutes.
Add the chopped fresh parsley and cilantro and simmer for another 10 minutes.
Serve with steamed white rice.
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