12 March, 2015

"Caribbean" chicken

This recipe isn't particularly authentic, but it could better be described as "Caribbean inspired chicken". Nevertheless it's a really tasty recipe and worth blogging about. I got it from an old friend years ago with typically imprecise measurements and times ("approx half a jar of chutney", "when the chicken is cooked", etc.) I've tried to tighten-up the measurements here for all those like me who get a bit nervy when they have to wing it.
  • 4-6 Chicken drumsticks (or about 500g of thighs)
  • About 200ml of coconut milk (One of the small-ish cans)
  • 100g of Mango chutney (about 1/3 of a typical jar)
  • 1 diced onion (White or brown will be best)
  • 1 clove of garlic, crushed
  • Juice of 1 lime (I've substituted lemon before for a similar result)
  • 1 whole chilli, finely sliced or diced (I usually use the large red ones, but you can use whatever you feel like)
  • Dark/red rum (Something like Bundaberg - just one or two dashes)
  • Some paprika (I use the smoked kind)
  • Cooking oil for frying

  1. Sprinkle chicken pieces with paprika and fry at a medium temperature with a splash of oil in a heavy-based frying pan until nicely browned on the outside (5 minutes)

  2. Add the onion to the pan to soften and brown

  3. While this is cooking, mix together in another bowl: Most of the coconut milk (Save some to adjust seasoning later); 1 or 2 dashes of rum; The mango chutney; The sliced chilli and the lime juice.

  4. Add the crushed garlic to the frying onions and chicken pieces and let it soften. Be careful not to brown the garlic, as it'll taste bitter and weird.
  5. Now add the mixed liquid ingredients and stir-through. When it comes to the boil, reduce the temperature to low, cover and let it simmer for half an hour or until the chicken is cooked to your liking (15 - 20 minutes for boneless thighs).
  6. Finally taste and adjust seasoning (add any coconut milk, chutney or rum that it might need).

Serve with rice and steamed green beans for a really tasty meal. (I did it with roti canai and a side-salad this time).

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