curry chicken with peas and rice

This is a meal I really enjoy my family and I eat it very often due to a part of our Caribbean heritage. Hope you enjoy.

Ingredients

• 4 skinless chicken breast, cut into little cubes
• 1 tablespoon oil
• 1 small onion, peeled and finely chopped
• 1 garlic clove, peeled
• 2 inches piece gingerroot, peeled and roughly chopped
• 1 red chilli pepper, without seeds
• 1 tablespoon mild curry paste
• 1 2/3 cups coconut milk
• 2 tablespoons fresh cilantro, finely chopped

Rice and peas

• 2 cups long grain rice
• Can of red kidney beans, drained and rinsed

Directions

1. Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic and chilli. Cook for 3 - 4 minutes
2. Add the chicken and cook for 5 mins, or until lightly brown.
3. Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 minutes
4. Stir in the cilantro and let simmer another 5 minutes
5. While the curry is cooking, start the rice. Cook the rice then 5 minutes before the rice is done cooking, add the rest of the coconut milk and red kidney beans.
6. Drain out the rice then serve onto the plates, place the curry chicken on top and voila you have created Caribbean curry chicken and rice.

MELANIE MILJOUR