Poudre de Colombo curry
This fast and straightforward curry is ideal for an actual style of the Caribbean.
It’s a pretty gentle curry, however might be fired up by including a few dried Scotch Bonnet chillis if you’re a fan of the new curry
Coconut milk makes the curry wealthy and creamy.
Serve with rice, and I created a facet of child gem lettuce leaves full of a raita salad
500g hen thigh fillets, diced massive
1 massive onion, chopped
four cloves garlic, chopped
4tsp Spice Poudre de Colombo curry spice
1 candy potato, reduce into largish chunks
200ml coconut milk
three tbs dessicated coconut
2 dried Scotch Bonnet chillis (non-obligatory)
Warmth 1tbs coconut oil (vegetable or related is ok when you want, however coconut oil makes all of the distinction to the flavour of the completed dish) and saute the onions and garlic until softened.
Add the hen to the pan and saute for a couple of minutes earlier than including the Poudre de Colombo, then proceed sauteeing and ensuring the hen is properly coated within the curry powder.
Add the candy potato and sufficient water simply to cowl the substances, then add the coconut milk and the Scotch Bonnet if utilizing.
Let the curry simmer away for 30-40 minutes till the sauce has thickened and developed, and the hen is totally cooked.
Add the desiccated coconut for the final 5 minutes.
For the facet salad
Cube cucumber, tomato small measurement, chop a spring onion small, combine in a bowl with juice of half of lemon.
In one other bowl mix 120ml plain yoghurt, 1 tsp turmeric, 2 tsp mint sauce and 1 tsp sugar and blend effectively.
Add the yoghurt combine to the salad and stir effectively, spoon into the lettuce leaves.
Serve the curry with rice and salad