Brown Stew Chicken
Tender chicken marinated in warming aromatics, seared and simmered in a luscious coconut gravy.
Ingredients
1 whole chicken, jointed into pieces1.5kg
1 tomato, chopped6 pack
2 onions, chopped3 pack
2 cloves garlic, finely chopped1 bulb
1 red pepper, chopped1 piece
1 carrot, chopped1kg
1 lime, juiced1 piece
2 tsp dried thyme20g
1 tsp ground allspice (pimento)35g
2 tbsp dark soy sauce150ml
2 tsp cornflour250g
1 tin (400ml) coconut milk400ml
1 tbsp vegetable oil1L
Method
- Squeeze lime over chicken and rub well. Drain off excess lime juice.
- Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
- Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
- Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
- Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
- Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £5.01 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£11.71 est. · serves 4