West Indian Chicken
|Serves: 4 - 6 people || ||Total time (min.): 1 hour 30 |
Aromatic chicken with bold spices, a peak into West Indian cuisine.
- 2 onions, peeled and quartered
- 3 large cloves garlic, peeled
- 5ml (1 inch) piece fresh root ginger, chopped
- 45ml (3 tbsp) vegetable oil
- 45ml (3 tbsp) mild curry powder
- 5ml (1 tsp) chilli powder
- 3 tomatoes, quartered
- 8 chicken thighs, weighing 1.4-1.8kg (3-4lb)
- 300ml (½ pint) chicken stock
- 115g (4oz) cashew nuts
- 30ml (2 tbsp) natural yogurt
- 10ml (2 tsp) ground coriander
- salt and freshly ground black pepper
- Kitchen Machine
- Food Processing Attachment
- Place the onions, garlic and ginger in the Food Processing Attachment fitted with the knife blade and process until chopped.
- Heat the oil in a large pan and sauté the onion mixture for 15-20 minutes, over a medium heat, until golden. Add the curry powder and chilli powder and fry for 1 minute.
- Blend the tomatoes in the Multi-Mill, in batches if necessary, or in the Food Processing Attachment, until smooth. Add to the pan with the chicken thighs and stir to thoroughly coat the chicken.
- Pour in the stock, bring to the boil, cover and simmer for 45 minutes. Stir occasionally to prevent the chicken from sticking to the base of the pan.
- Using the Multi-Mill, chop the cashew nuts until they are very fine, almost to the point of becoming a nut butter.
- Stir the cashew nuts, yogurt and coriander into the chicken and heat through. Season with salt and freshly ground black pepper and serve.