Trinidadian Chicken Curry Recipe | Tilda

Ingredients

• 1 pouch Tilda Caribbean Rice & Peas
• 300g skinless chicken thigh fillets, cut into small pieces
• 1 tsp cornflour
• 1 tsp vegetable oil
• 20g root ginger, peeled and finely chopped
• 2 large garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 1 red or yellow pepper, thinly sliced
• 1 tsp ground coriander
• 1 tsp ground allspice
• 1 tsp ground cumin
• 3 thyme sprigs
• 150ml chicken stock
• A small handful of flat leaf parsley, roughly chopped
• A small handful of coriander, roughly chopped