West Indian Chicken Stew

West Indian Chicken Stew (Curry)

Simple gorgeous food taken from our Food Guide. Guest recipe provided by Vishnu.

Serves 4


  • 4 tbsp sunflower oil
  • 1 onion, chopped
  • 8 chicken thighs, skinned boned and cut into large chunks
  • 2 tbsp demerara sugar
  • 3 cloves garlic, crushed
  • 2 tsp salt
  • 1 tsp chilli powder
  • 1 tbsp garam masala
  • 250ml water


  1. In a large flying pan or saucepan, heat the sunflower oil. When warm add the chopped onions and gently fry until golden brown.
  2. Add the chicken thigh chunks and sprinkle over the demerara sugar.
  3. Once sugar is melted and the chicken is browning, add the garlic, salt and spices and stir so that the chicken is well coated
  4. Add 250ml water give everything a good stir and leave to gently simmer for 30 mins.
  5. Once the sauce is thickened and the chicken fully cooked, serve with rice and garnish with chopped coriander and fresh green chillies
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