Caramelised Stew chicken
- ¼ whole chicken cut for sauté
- 2 garlic cloves finely chopped
- 1 inch pieces root ginger peeled Finley grated
- 2 tsp dried rosemary
- Large bowl
In a large bow add the chicken, garlic, ginger and rosemary and 1 level tsp salt, using hand mix all together and let sit for 15 minutes
In a large saucepan pan, use a medium to high heat, add 3tbsp oil with the caster sugar sprinkled in the oil. Allow the sugar to caramelised in the oil until dark brown to achieve a rich colour. Note this will become smoky but don't panic as this process is normal. Add the marinated chicken and stir (coat )using a wooden spoon for at least a minute.
Cover the sauce pan for 5 mins, in the meantime prepare the chicken stock, open the chopped tomatoes and coconut milk.
Remove the lid and stir the chicken again ensuring that all of the chicken pieces is coated. Add in the tomato purée and rosemary stir, quickly add the tinned tomatoes and chicken stock, reduced heat to medium level and cook for 15 minutes.
Pour in half the coconut milk add in 1tbsp butter and simmer until a rich gravy agin on a medium to low heat. Add salt and pepper to taste. Serve with a traditional rice and peas