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Ingredients

for 6 servings

  • 6 medium tomatoes, sliced
  • 1 red bell pepper, stemmed, seeded and quartered
  • 2 small red onions, 1 quartered, 1 diced
  • 1 scotch bonnet pepper, or habanero, stem removed
  • ½ cup
    vegetable oil, plus 2 tablespoons (120 mL)
  • 1 lb
    boneless chicken thighs, cubed (450 g)
  • 2 teaspoons
    curry powder
  • 1 teaspoon
    dried thyme
  • 2 cups
    parboiled long grain rice, washed (400 g)

Stock

  • 2 stock cubes
  • ¾ cup
    water (180 mL)
    Calories 586
    Fat 25g
    Carbs 65g
    Fiber 3g
    Sugar 5g
    Protein 26g

Estimated values based on one serving size.

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Preparation

  1. Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.
  2. In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
  3. Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
  4. Add in remaining oil, and fry sauce for 8-10 minutes.
  5. Stir in chicken, along with rice, stock and thyme leaves.
  6. Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
  7. Once rice is cooked, fluff up before serving.
  8. Enjoy!
 

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