Barbadian Chicken Stew
- 2 tablespoons butter
- 175g finely shredded cabbage
- 3 spring onions, minced
- 2 tablespoons curry powder
- 1 (400g) tin coconut milk
- 750ml chicken stock
- 1 whole chicken, cut into pieces and skin removed
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 4 slices lime, as garnish
- 1 teaspoon cornflour
- salt and pepper to taste
Prep:30min › Cook:1hr › Ready in:1hr30min
- In a large saucepan or casserole, melt the butter over medium heat. Add the cabbage and saute until it starts to turn a little bit brown (3-5 minutes). Add the spring onions and curry powder. Mix well and saute for another minute.
- Add the coconut milk and the chicken stock. Bring to the boil. Add the chicken and bring to the boil again. Then reduce heat, cover and simmer for 45 minutes to an hour. Check occasionally with a good stir and make sure it is not boiling.
- Meanwhile, prepare the lemon and limes. Zest the lemon and just one of the limes and put the zest in a small bowl and set it aside to garnish at the end. Juice the zested lemon and lime into a small bowl and set aside. From the second lime, cut off 4 slices and set aside, as garnish.
- Once the stew has finished cooking it is time to thicken it. Ladle about 200ml of the soup stock into a bowl, add the cornflour whisking vigorously. Then pour this back into the stew and simmer for a few minutes. This stew can sit at a simmer until you are ready to serve.
- Just before serving, stir in the lemon/lime juice. Ladle the stew into individual bowls and garnish with a slice of lime and a sprinkle of zest.
I made this recipe tonight, as I am a sucker for anything with coconut in it and also had half a wombok cabbage in the fridge that I wanted to use up. It seriously sounds like the weirdest combination of ingredients, but it's really really good. Totally worth a try for something different. Note: I'm unsure how it would go with regular cabbage, as wombok has a much milder flavour. - 05 Jun 2013