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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