Rustie Lee's Caribbean Chicken
Serves: 2
INGREDIENTS:
1 Large Chicken, cut into 8-10 pieces
2 Medium Onions, Sliced
4 Cloves Garlic, Chopped
1 Can Chopped Tomatoes (15ozs)
¾ pt Veg Stock (Hot water with I veg Stock dissolved)
4fl.oz Vegetable Oil
4ozs (100g) Coconut Cream
3tbs Soy Sauce
2tbs Mild Curry Powder
1 tsp Allspice
2 tsp Salt
5 Spring Onions, thinly sliced
1 Green or Red Chilli, Chopped
METHOD:
1. Put the chicken pieces in a large bowl and add the dry spices.
2. Rub the spices into chicken with your hands.
3. Pour the Soy Sauce over the Chicken and rub this in also.
4. Add the onions and garlic into the chicken, mix and leave to marinade for an hour or overnight.
5. In a deep pan, add the oil and fry the chicken for approximately 5 minutes, turning the pieces occasionally until brown and place the chicken to one side.
6. Clean the pot of the oil and put the chicken back in, add the onions and chopped tomatoes, bring back to the heat and cook for 5 minutes.
7. Add the Coconut cream and the stock and cook on a low heat for 25-30mins.
8. In the final 5 minutes, add the Spring onions and stir through.
9. Garnish with chilli and serve with your choice of sides.