Quick Caribbean style Chicken curry
This quick, basic and easy curry is perfect for a midweek supper, and a real taste of the Caribbean. It is a fairly mild curry, but can be beefed up by the addition of a couple of dried Scotch Bonnet chillis if you are a fan of the hot stuff! Coconut cream makes the curry rich and creamy, and alllows the flavour of the Poudre de Colombo to shine through. Serve with rice, or if you can get them, some real West Indian roti bread.
Ingredients
500g chicken thigh fillets1 large onion, chopped
4 cloves garlic, chopped
4tsp Spice Mountain Poudre de Colombo
1 sweet potato, cut into largish chunks
1/2 block coconut cream
2 dried Scotch Bonnet chillis (optional)
FREE SHIPPING
on all orders over £50 - UK mainland only