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Caribbean Curried Chicken Share this recipe

3.0/5 rating (1 votes)


  • 8 boneless chicken thighs
  • juice of a lime
  • 4 heaped tsp. Tex's Exotic Curry Powder
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1/2 a can of Tomate Frito
  • 2 tsp. Skippy Smooth Peanut Butter
  • Fresh coriander for garnish


  1. Preheat oven to 180C

    Cut chicken into bite size pieces, squeeze lime juice over and sprinkle Tex's Exotic Curry Powder, don't add salt, there is enough in the Curry Powder. Mix together and leave to marinade.

  2. Meanwhile fry the onion and garlic in a little oil until soft add Tomate Frito, Skippy Peanut Butter and some water, simmer to produce a tomato sauce, stirring well to combine.

  3. Bake the marinated chicken pieces in a casserole dish until they start to brown, about 10 minutes then smother with the sauce and bake for a further 20 minutes, stirring occasionally to form an aromatic Peanut Curry Sauce. Garnish with fresh coriander.

    Serve with rice and peas.

  4. {mijoshop id=209,image=1:50:50,name=1,price=1,button=1}

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