"10 cups of chicken broth (see page 20)", "1/2 cup of coconut milk", "3 tablespoons of wheat flour", "2 tablespoons of butter", "2 tablespoons of chopped cilantro", "1 tablespoon of curry powder", "1 tablespoon of oil", "1 tablespoon of lemon juice", "1 whole chicken breast without bones
4 chicken thighs without bones
4 cloves of garlic, minced
1 large onion, peeled and cut into cubes
1 Scotch bonnet pepper, mashed
Salt to taste
"10 cups of chicken broth (see page 20)", "1/2 cup of coconut milk", "3 tablespoons of wheat flour", "2 tablespoons of butter", "2 tablespoons of chopped cilantro", "1 tablespoon of curry powder", "1 tablespoon of oil", "1 tablespoon of lemon juice", "1 whole chicken breast without bones
4 chicken thighs without bones
4 cloves of garlic, minced
1 large onion, peeled and cut into cubes
1 Scotch bonnet pepper, mashed
Salt to taste
1
Cut the chicken breasts and thighs into pieces
Tempura them with garlic and salt
Melt the butter and oil in a pan over medium heat
2
Add the chicken and onion to the pan, stirring occasionally, until they're golden brown
Add the wheat flour and stir well
Cook for 10 minutes or until the mixture is lightly toasted
3
Add the chicken broth, curry powder, and bring to a boil
Reduce heat, cover the pan, and cook for 20 minutes or until the chicken is tender
4
Stir in the cilantro, lemon juice, and Scotch bonnet pepper
Serve immediately, garnishing with coconut milk.
