- 1 whole Free Range Chicken (Cut for Sauté/portioned on the bone)*
- 1 large Onion
- 8 cloves of Garlic
- 2 teaspoons of Turmeric
- 1 teaspoon of yellow mustard seeds
- Mr Browns Curry seasoning (Celery salt/ garam masala/coriander/dried garlic mix)
- 1 large red pepper
- 1 teaspoon coriander seed
- Half teaspoon fennel seeds
- Chilli flakes (to taste)
- pinch of dried oregano
- Thyme sprigs
- strong Chicken stock about a pint
- Zest of 1 lime
- Half a tin of coconut milk
Start off by marinating the chicken pieces for at least 24 hours before cooking. Its a dry marinade. Use Mr Browns curry seasoning or any other Caribbean Curry Seasoning and some of the garlic. These are available from ANY Afro/Asian convenience store/supermarket.
The marinade just helps with the depth of flavour for this dish.
Once its ready, start to colour the chicken pieces in a large oven proof frying pan. When you are happy it has an even colour, remove the chicken from the pan and set them to one side temporarily.
Now, into the pan which had the chicken in, add the garlic, onion, peppers and spices. cook on a low heat until they become slightly translucent. Usually around 2 minutes. Then return the chicken to the same pan and pour in enough chicken stock to come half way up the chicken pieces. Then add the coconut milk, the oregano and the sprigs of thyme.
Cover and place in the oven at 180 ℃ for around an hour.
Once cooked, check the seasoning. add a little salt if required. Bare in mind that the Caribbean seasonings usually contain salt already!! I like to grate a little lime zest over the dish along with some thinly slice spring onions and chopped parsley.
ProTips: You can thicken the sauce with cornflour at the end if you want the sauce thicker. But this is NOT essential.
The whole chicken gets used in this dish. Use the carcase to make the chicken stock. This can also be used for the Rice & Peas. Which is traditionally served with this dish.