This is a recipe I concocted with while experimenting with curries and stews. I wanted a stew that didn’t take too long to cook, but that still had all the flavours of a hearty and comforting curry with a Caribbean (see ‘Colombo de poulet’ – French Antilles) and Asian fusion (see traditional Chicken curry). If that’s the kind of flavours you’re after, try this recipe and let me know what you think.
RECIPE (Serves 4):
- 1kg Chicken drumsticks (also works with thighs)
- 3 medium sized onions (you can mix white and red onions)
- 6 small sweet peppers ( 3 bell peppers will do too)
- 400ml of coconut milk (one tin)
- 5 garlic gloves
- 1 spring onion
- 150g of tomatoes
- 1 table spoon of grated ginger
- Olive oil (I use garlic infused olive oil – delicious!)
- Curry powder
- Mixed herbs
- Fresh parsley
- In a large bowl, season the chicken with one tea spoon of salt, one tea spoon of curry powder, and one tea spook of thyme. Set aside.
- Cut your vegetables: Slice the onions and the peppers; chop the garlic, tomatoes and spring onions. Grate the ginger.
- In a shallow frying pan, fry the chicken drumstick for 10 minutes on each side, on medium heat.
4. When the vegetables have softened, pour the coconut milk and continue stirring.
5. Cover the pot and let cook on low heat for 5 minutes, stirring occasionally.
6. Add the semi-cooked chicken drumsticks to the sauce and a bit of fresh parsley.
7. Allow the stew to cook for 20 minutes, with the lid on. Be sure to stir occasionally so nothing sticks/burns at the bottom of the pot.
8. You can turn the heat off once your chicken is fully infused with the flavours of the sauce, nice and tender.
9. Serve with a side of plantain and rice if that’s your preference – they go really well together.