Caribbean Chicken Curry
(Serves 4-6)
Ingredients:
4 chicken breasts (cubed)
2 shallots finely chopped
2 cloves garlic finely chopped
2 tsp turmeric
1 table spoon curry powder
2 tsp garam masala
2 tsp ginger
2 potatoes (diced)
½ cup chopped pineapple
3/4 pint (0.35 ltr) chicken stock
2 chilli peppers (chopped)
1 table spoon olive oil
Salt to flavour
Preparation:
Add all the spices and chilli’s into a pestle with the olive oil and mash into a paste.
Place the chicken in a dish and liberally coat with the paste before placing the chicken pieces into the slow cooker.
Gently fry the shallots in a hot pan for 2-3 minutes then add the stock and the cubed potato.
Bring to the boil and simmer for 2-3 minutes, then add to the slow cooker. Season with salt.
Cook on a ‘low’ setting for 6-8 hours.
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