Reach Recipe: Caribbean Chicken Stew

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.

Serves 3
Per serving:
486 calories
14g fat
23g carbs
67g protein

For more help with nutrition and meal planning, check out our services for personal training and bootcamps in Leeds and Bradford.

Dan Sroda

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