This easy to make Caribbean chicken stew is ideal for lunch, with a salad, or post workout with rice or potato.
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
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.