Caribbean-chicken-curry

Caribbean chicken with a kick

Scotch bonnet chillies add a fruity heat to this curry. Serve it with roti – Indian-style wraps. Look out for them in the world foods aisle

By , 10 October 2016
Caribbean chicken with a kick
  • Ready in: 50 mins
  • Serves: 6
  • Price: £1.28 per serving
Nutritional Info
Each 540g serving contains
  • Cals 551
    28%
  • Fat 10.3
    15%
  • Sat Fat 2.2
    11%
  • Sugar 4.3
    5%
  • Salt 1.08
    18%
1
of your 5-a-day
of your reference intake.
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, plus extra to serve
  • Rice, roti, shredded spring onions and lime wedges, to serve
Method
  • 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.

  • 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.

  • 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.

  • 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.