Grenadian Coconut Chicken Stew

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 scotch bonnet pepper (optional, for heat) 1 scotch bonnet pepper (optional, for heat)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the diced tomatoes and sliced bell peppers to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the chicken to the pot and pour in the coconut milk and chicken broth. Stir in the curry powder, ground allspice, dried thyme, and the scotch bonnet pepper (if using). Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
6. 6.
   Remove the scotch bonnet pepper from the pot before serving. Garnish with fresh cilantro.
7. 7.
   Serve the Grenadian Coconut Chicken Stew hot with rice or crusty bread.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Scotch bonnet pepper — Handle with caution as it is very spicy. If you prefer a milder stew, remove the seeds and membranes before adding it to the pot.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the spice mixture overnight before cooking.
• Adjust the spiciness by adding more or less curry powder and scotch bonnet pepper according to your preference.
• If you prefer a thicker sauce, remove the chicken from the pot once cooked and simmer the sauce uncovered until it reaches the desired consistency.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Grenadian Coconut Chicken Stew with a side of fluffy white rice or warm crusty bread to soak up the delicious sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Grenadian Coconut Chicken Stew in a deep serving dish, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped fresh cilantro on top for an attractive garnish.