Mamma’s Chicken with Rice and Peas

Carribean Chicken Curry, my Mums Recipe

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the rice until the water runs clear.

Step 2

Add in kidney beans, spring onions and the coconut. Add 400ml water and bring to a boil, boil for 8 mins and turn off the heat. Cover the man with a tight lid( if the lid is not tight place grease-proof paper over the pan and fit the lid, allow to steam until the rice is cooked.

Step 3

In a bowl add the chicken pieces, you can keep them whole or cut them into bite-size pieces.

Step 4

Add lemon juice and malt vinegar and wash the chicken in the lemon and vinegar. Pour out the excess liquid.

Step 5

Add in the curry powder, garlic, Ginger, onions, Garam Masala, Cumin, Bay leaves and coriander. Mix well with your hands.

Step 6

Add 3 tbsp of softened butter and mix well.

Step 7

For best results leave overnight to marinate.

Step 8

Heat a deep pan once hot add in 3 tbsp of butter and then pour in the marinated chicken and fry until the chicken has taken on colour. ( the breast is easily overcooked, so at this point you can remove the breast pieces if you want to.)

Step 9

Add the chopped tomatoes and simmer for 20 mins

Step 10

Add in 300ml hot water and simmer for 1 hour( don’t let the sauce get too dry add more water if necessary) if you have taken the breasts out add after 30 mins.

Step 11

Let the sauce reduce and serve. Lick you’re lips and enjoy