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.
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
used chicken breasts cut up....marrinated overnight...made extra spice mix and added it to the chicken as it cooked..used coconut milk so no need to add water, yummi yummi!!! - 13 Mar 2011
Made it vegetarian. I used quorn chicken pieces and veg oxo for my daughters it was still lovely - 14 Nov 2009