Gluten and Dairy Free Caribbean Chicken and Prawn Stew

Serves 4



  1. Heat a drizzle of olive oil in a large shallow pan
  2. Add the chicken and cook for 5 minutes until browned
  3. Add in the onion, pepper, chilli, garlic, ginger, curry powder and cinnamon
  4. Cook for 5 minutes
  5. Add in the cherry tomatoes and tomato puree and cook for a couple of minutes
  6. Stir in the soy sauce, sugar and coconut milk
  7. Bring to the boil and simmer for 10 minutes
  8. Season with salt and pepper
  9. Stir in the prawns, coriander leaf and lime juice
  10. Cook for a further 3 minutes and serve with rice