West Indian Curry Recipes.
West Indian Saffron Chicken.
Ingredients.
1. 1 kg / 2 1/2 lb chicken or use chicken pieces.
2 large onions.
2.5 cm / 1 inch piece of fresh ginger root, peeled.
1 fresh red or green chilli.
1 small pinch of saffron.
3 tablespoons of oil.
1 tablespoon of St. Kitts curry powder,(West Indian curry powder recipes page.)
300 ml / 1/2 a pint of thin coconut milk.
Salt and pepper to taste.
Method.
1. Cut the chicken into eight pieces, or use chicken portions.
2. Finely chop the onions and ginger, deseed the chilli and chop finely.
3. Soak the saffron in a teaspoon of hot water.
4. Heat the oil in a heavy based saucepan. Fry the chicken until it is golden brown, then drain on kitchen paper and set aside.
5. Put the onion and ginger in the pan and stir fry until golden brown.
Add the saffron with the water, the curry powder, chilli, salt and pepper and stir fry for 1 minute.
6. Stir in the thin coconut milk and return the chicken to the pan, stir to coat the chicken then cover with a lid, reduce the heat and simmer for about 45 minutes until the chicken is tender.
Serves 4.
