Winter warmer recipe: Caribbean Curried Chicken

As the aromas fill your kitchen, you’ll understand why this dish is a favourite of mine. It’s a testament to how food can warm not just the body, but the soul. Cooking, for me, isn’t just about making food it’s about building connections, sharing love, and creating moments of warmth and togetherness.” Liam

Ingredients

• 1 whole chicken, cut into pieces

2 tbsp curry powder

1 tsp allspice

1 onion, finely chopped

4 cloves garlic, minced

• 1 piece of ginger (about 1 inch), grated

• 2 Scotch bonnet peppers, whole (or chopped for extra heat)

• 2 sprigs thyme

• 1 can coconut milk

• 2 cups chicken broth

• 2 potatoes, peeled and chopped

• 1 carrot, chopped

• Salt and pepper to taste

• Fresh coriander for garnish

• Cooked rice or roti to serve

How to make it

1 In a large bowl, season the chicken pieces with curry powder, allspice, salt, and pepper Let it marinate for at least 30 minutes

2 Heat some oil in a large pot over medium heat Add the chicken pieces, browning them on all sides Remove and set aside

3 In the same pot, add the chopped onion, garlic, and ginger Sauté until fragrant and the onions are softened

4 Add the thyme, Scotch bonnet peppers, and browned chicken back into the pot Stir to combine

5 Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot

6 Add the potatoes and carrots, then bring the mixture to a boil Reduce the heat and let it simmer for about 45 minutes to an hour, or until the chicken is tender and the sauce has thickened

7 Adjust seasoning with salt and pepper to taste. Remove the Scotch bonnet peppers if left whole.

8 Garnish with fresh coriander and serve over steamed rice or with warm roti.