Caribbean Chicken Curry

Ingredients

• 600g chicken thighs (boneless), cubed
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 Scotch bonnet pepper (whole, for flavour)
• 400ml tin coconut milk
• 200ml chicken stock
• 2 tbsp curry powder
• 1 tsp allspice
• 1 tsp thyme
• 1 tbsp soy sauce
• Juice of 1 lime
• Salt
• Rice and peas, to serve

Method

1. Add chicken, onion, garlic, and whole Scotch bonnet to the slow cooker.
2. Mix coconut milk, stock, curry powder, allspice, thyme, and soy sauce. Pour over.
3. Cook on LOW for 6-7 hours.
4. Remove the Scotch bonnet (carefully!). Squeeze in lime juice.
5. Season and serve with rice and peas.

Tips

Keep the Scotch bonnet whole for flavour without too much heat. If you want more kick, pierce it once.