Sept – Caribbean Chicken Stew – Cook along

WHAT  YOU NEED

• 2 tsps ghee or organic coconut oil
• 3 small white onions, diced
• 20g fresh garlic, finely chopped
• 20g fresh ginger, finely chopped
• 4 x green chilli peppers, chopped
• 100ml fresh chicken stock (optional)
• 4 tsps hot Caribbean curry powder
• 1 tsp sea salt
• 600g fresh chicken breast, diced
• 400g tinned chopped tomatoes
• 120ml coconut milk

Serves 3

Per serving:

• 486 calories
• 14g fat
• 23g carbs
• 67g protein

WHAT YOU DO

• In a large saucepan, melt the ghee or coconut oil over a medium heat.
• Add the onions and sauté, stirring, for 3 minutes.
• Add the garlic, ginger and chilli peppers and sauté, stirring, for 1-2 minutes.
• Add the stock (if using) and stir well.
• Add the curry powder and salt, and stir well to coat the onions.
• Add the chicken and stir well.
• Cook for 2 minutes.
• Add the tomatoes and stir.

Cover and cook on low / medium for 25-30 minutes, or until the chicken is thoroughly cooked.

Stir in the coconut milk, cook for 3-4 minutes, then serve.

Serving suggestion: Serve with rice and peas.Store any leftover curry in an airtight container and refrigerate for up to 3 days or freeze on same day.