- 1g Chef William Ground Tumeric
- 2g Chef William Ground Coriander
- 12g Everyday Favourites Garlic Puree
- 50ml Everyday Favourites Hi-Life Veg Oil
- 1kg Diced Chicken Thigh Meat
- 150g Everyday Favourites Diced Onions
- 2g Chef William Hot Chilli Powder
- 90g Maggi Coconut Milk Powder
- 620g Water
- 40g Everyday Favourites Chicken Bouilion Paste
- 200ml Maggi Rich & Rustic Tomato Sauce
- 3 Chef William Bay Leaves
- 500g Butternut Squash
- 1 Lime
- 10g Coriander
Chicken Caribbean Curry
Chicken Caribbean Curry
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken Caribbean Curry recipe a try? Catering to a large number of individual dietary needs is a challenge in itself, but to also ensure that meals are delicious and visually appealing is a daunting prospect that care home caterers encounter on a daily basis.
Ingredients
Method
1. Place turmeric, coriander, garlic puree and half the oil in a bowl and mix together then add then diced chicken and set to one side to marinate.
2. Add the remaining oil add to a pan and heat. Add the onion and chilli powder and cook for 2 minutes then add the chicken mix and brown all over.
3. Mix the coconut powder with the water and the bouillon powder and stir into the pan.
4. Then add the tomato sauce, bay leaves, butternut squash, juice of the lime and allow to simmer for an hour.
5. Chop the coriander and once the chicken is cooked and the sauce is reduced garnish with the coriander and serve.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
