So this is a bit of a twist on a Caribbean curry recipe I found in a magazine. I had to omit all the thickening ingredients, which made the curry heavy and calorific. It leaves you with a spicy chicken that’s packed with flavors. When I say spicy, I MEAN spicy ! So do titrate the ‘heat’ according to your palate. Being an Indian kid means I’m innately drawn to spices 😉
Another thing I’d like to mention is that for this recipe I actually had NO fresh ingredients in my fridge and had no motivation to hit the grocery store. So I turned to my trusty spice & herbs cabinet, which always is stocked for such emergencies.
Servings - 3-4
Time : 20 mins
You will need :
1)For the marinade, mix together the salt, pepper, cumin, coriander, paprika, nutmeg, soy sauce, thyme, lemon juice, ginger-garlic paste and chilli flakes. Add a little bit of water so that it resembles a thick paste like consistency that can coat all of the chicken.
2)Slice the chicken breasts into strips and throw into the marinade. Ensure all the chicken is coated and leave to marinate overnight in the fridge
3)Heat the coconut oil in a pan. Whilst the oil heats, dissolve the sugar in some water (about 20ml) and pour into the pan over the oil. Allow to caramelize but not burn
4)To this caramelized sugar add in the marinated chicken and cook through. Typically takes 15 minutes on a medium to high heat depending on how thick/thin your chicken slices are. Stir well throughout to ensure the caramelized sugar coats the flavor-infused chicken.You might want to make sure you have some milk or greek yoghurt to go with when you eat this chicken :-)
Juggling many roles from physician to writer to pilates instructor to Marketing-PR executive, Dr. Daamini is constantly pushed and inspired to get creative on how to encompass a Retreat into her daily life.