Chicken and Callaloo Curry

This tasty chicken and callaloo curry recipe is full of delicious Caribbean flavours. So healthy and it makes a great family meal too.

Course Main Course

Cuisine Caribbean

Prep Time 10

Cook Time 45

Marinating time 1

Total Time 55

Servings Servings

Calories 501kcal

Author Corina Blum

Ingredients

Marinade Ingredients

1 lemon juiced
2 tablespoon olive oil
2 teaspoon Jamaican curry powder
500 g chicken thigh meat diced into large pieces

Ingredients for the Curry

1 onion chopped
1 tablespoon ginger finely chopped
1 chilli finely sliced
2 cloves garlic crushed
2 teaspoon curry powder
3 tomatoes diced
1 aubergine diced
400 ml coconut milk
280 g tin callaloo drained

To Serve

4 tablespoon Coriander cilantro, chopped (optional)

Metric - US Customary

Instructions

Prepare the marinade at least an hour in advance. Coat the chicken well and leave in the fridge until ready to serve.
Heat a little oil in a saucepan. Add the onions, ginger, chilli pepper and garlic. Cook gently for about 5 minutes until softened.
Stir in the extra curry powder and then add the chicken. Cook for a couple of minutes. Stir the chicken a couple of times so that it is white on the outside.
Add the tomatoes, aubergine and coconut milk. Bring to the boil then lower the heat and simmer gently for 30 minutes.
Add the callaloo and cook for another 5 minutes.
Serve with rice. Sprinkle the coriander (cilantro) on the top.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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