VIDEO RECIPE - Caribbean Chicken Stew

This week's recipe is perfect for these cold winter nights...

>> CARIBBEAN CHICKEN STEW <<

Ingredients:

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

Serves 3

Per serving:

486 calories 14g fat 23g carbs 67g protein

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.

Enjoy!