About this recipe:This is my favourite Caribbean dish which is very well seasoned (a trademark of Caribbean food) and have always enjoyed it as a child. The sauce should not be as thick as a curry and not too watery if that makes any sense. There are many varieties of this dish and is always best served with rice and peas and West Indian pepper sauce.
First, cut the chicken into pieces and pierce the meat so that the seasoning can penetrate the meat.
Season the chicken with the ingredients mentioned in a bowl and leave over night in the fridge.
Now heat about 2 teaspoons of oil and add 2 teaspoons of sugar and let it brown. This is called the browning which gives the chicken a nice colour and flavour. Add the chicken only (do not add the seasoning from the bowl) and allow to brown for about 3-4 minutes on each side.
Now add the seasoning from the bowl and cook for a further 3 minutes.
Add the tomatoes and tomato puree and cook for about 3-5 minutes until the tomatoes soften.
Altered ingredient amounts.
Used tin of chopped tomatoes instead of fresh, 2/3 tin of reduced fat coconut milk instead of coconut creme (used rest to cook rice) and omitted the water, adding a knorr stock pot directly to the pan. Used about 10 chicken thighs in place of whole chicken. Turned out delicious! - 19 Jun 2011