- Ingredients:
- 1/4tsp ground turmeric
- 1tsp ground coriander
- 1 clove garlic, crushed
- 3tbsp oil
- 1tbsp tamarind paste
- 500g chicken thigh, chopped
- 500g chicken breast, chopped
- 150g red onion, chopped
- 1 medium red chilli, deseeded and finely chopped
- 90g MAGGI Coconut Milk Powder
- 620ml water
- 40g MAGGI Chicken Liquid Concentrated Fonds
- 200ml MAGGI Rich & Rustic Tomato Sauce
- 3 bay leaves
- 500g butternut squash, peeled, seeds removed and cut into cubes
- Juice of half a lime
- 10g fresh coriander, roughly chopped
Caribbean Chicken and Coconut Curry using MAGGI Coconut Milk Powder, MAGGI Chicken Liquid Concentrated Fonds and MAGGI Rich & Rustic Tomato Sauce
Caribbean Chicken and Coconut Curry using MAGGI Coconut Milk Powder, MAGGI Chicken Liquid Concentrated Fonds and MAGGI Rich & Rustic Tomato Sauce
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Caribbean Chicken and Coconut Curry using MAGGI Coconut Milk Powder, MAGGI Chicken Liquid Concentrated Fonds and MAGGI Rich & Rustic Tomato Sauce recipe a try? Makes 10 portions
Ingredients
Method
Method
Mix the turmeric, coriander, garlic, half the oil and tamarind paste together. Add the chicken and mix well to coat. Cover and set aside.
In a saucepan heat the rest of the oil and add the onions and chillies until softened. Add the chicken and fry for 4-5 minutes, turning regularly until browned. Make a thin coconut milk by whisking together the coconut milk powder and water. Pour this over the chicken along with the chicken fonds, tomato sauce and bay leaves. Bring the mixture to a boil and then reduce heat to a simmer. Allow to cook for 40-45 minutes. Add the butternut squash and continue cooking until the squash is soft and the sauce has thickened. Stir in the lime juice and coriander. Serve with rice and peas.
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