West Indian Saffron Chicken
Ingredients
- 8 pieces chicken (1kg)
- 2 large onions, finely chopped
- 2.5cm cube root ginger, finely chopped
- 1 fresh hot red chilli pepper, seeds and stalks removed and finely chopped
- pinch saffron infused in a tablespoon hot water
- 3 tablespoon sunflower oil
- 1 tablespoon St Kitts curry powder
- Salt and pepper to taste
- 300ml thin coconut milk
Instructions
Heat the oil in a heavy based frying pan and brown the chicken pieces. Drain on kitchen towel and put to one side. Re-heat the pan and fry the onion and ginger until golden brown. Add the saffron, curry powder, chilli, salt and pepper; fry for one minute and then stir in the coconut milk. Return the chicken to the pan, cover and simmer for 45 minutes until the chicken is cooked through and tender.