Chicken & Coconut Curry with Caribbean Couscous
Chicken & Coconut Curry with Caribbean Couscous A one-pan chicken and coconut curry that’s bursting with Caribbean flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Food processor
- Microplane
- Pepper mill
- Saute pan
- Deep-sided frying pan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Measuring spoon
- Measuring cup
- Tongs
- Wooden spoon
- Stove
- Refrigerator
- Plastic wrap
- Serving platter
- Serving bowl
Ingredients
- 4-6 chicken thighs, skin on, bone-in
- 4 cloves of garlic, peeled and minced
- 5cm fresh root ginger, grated
- ½ tsp allspice
- 1 lime, zest and for squeezing
- 1 sprig of thyme, leaves picked
- 30g unsweetened desiccated coconut
- ½ scotch bonnet pepper, deseeded (or 1 medium-hot red chilli)
- large handful of coriander, plus extra leaves to serve
- 1 x 400g tin coconut milk
- 1 ½ tbsp coconut oil or light olive oil
- 1 large onion, peeled and finely chopped
- 1 red pepper, deseeded and chopped into chunks
- 1 tbsp Caribbean curry powder (more or less depending on taste)
- ½ tsp ground turmeric
- 125-150ml chicken stock or water
- salt
- freshly ground black pepper
- Ainsley Harriott Caribbean-inspired Couscous, to serve
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