Coconut Chicken Stew

INGREDIENTS

4 SKINLESS CHICKEN LEGS (SEASONED WITH ) GARLIC POWER, INDIAN CURRY, PAPRIKA AND SALT
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
1 TABLESPOON FRESH GROUND CHILLI PASTE
2 CLOVES GARLIC (CRUSHED)
1 CUP WATER
1 CUP DICED PUMPKIN
2 CUPS COCONUT MILK
SALT TO TASTE
6 NEW POTATOES (PEEL AND COOKED)
1 LARGE CHOCHO (PEELED CUT IN BITE SIZE PIECES AND COOKED)
2 TABLESPOONS SPRING ONIONS/ SCALLION (FINELY CHOPPED)
3 LEAVES FRENCH THYME OR 1/2 TEASPOON OREGANO
4 BASIL LEAVES (CHOPPED)

DIRECTIONS

Heat Dutch Pot / Dutch Oven
Add Olive Oil
Add Chicken Legs (slightly brown)
Add Water, Ground Chilli Paste, Crushed Garlic and Pumpkin
Cover and cook 10 minutes or until liquid as reduced
Add Coconut Milk, Chocho and Potato
Cook 10 minutes (uncovered on medium heat) Stirring occasionally
Add Spring Onion, Oregano and Basil
Remove from heat cover for 5 minutes then serve

Can be served with finely chopped sweet Pineapple. The Pineapple will ease the spicy from the Chilli Paste

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