Chicken, Pepper and Squash Curry

Name: Chicken, Pepper and Squash Curry
Yield: Serves 4
Cuisine: Jamaica
Ingredients: 1 green pepper, deseeded and cubed; 1 tsp ground coriander; 1 bay leaf; 1 red chilli, deseeded and finely sliced; 2 tsp ground turmeric; 325 ml (11 fl oz) canned coconut cream; 8 bone-in chicken thighs, skin removed; 2 cm (¾ in) fresh root ginger, peeled and finely chopped; 600 g (1 lb 5 oz) squash, peeled, deseeded and cut into 3-4cm (1¼-1½ in) cubes; 4 tsp curry powder; 1 tbsp groundnut oil; 1½ tbsp. soft light brown sugar; salt and black pepper; fresh coriander leaves, to serve (optional); 2 onions, sliced; 1 red pepper, deseeded and cubed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

My, this is a good dish! Use it as a kind of blueprint and use any vegetables you like, such as ordinary potatoes, courgettes, tomatoes or aubergines. It’s quick, too; supper can be on the table in 30 minutes. Serve it with plain boiled rice.

Ingredients

1 tbsp groundnut oil
2 onions, sliced
1 red pepper, deseeded and cubed

Americas
Jamaica
Dinner
Main course
Stew
Spicy
Caribbean
Gluten-free

Method

Heat the oil in a large pan and cook the onions and peppers over a medium heat for 10-15 minutes, until the onion is pale gold and soft. Add the chilli, ginger and spices and cook for another minute, stirring a little. Add the coconut cream plus 160 ml (