Gluten and Dairy Free Caribbean Chicken and Prawn Stew

Serves 4

Ingredients

  • 250g prawns, peeled
  • 2 chicken breast, cooked
  • 1 onion, finely diced
  • 1 small red chilli, deseeded and sliced
  • 2 garlic cloves, minced
  • 1 green pepper, diced
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon brown sugar
  • salt and pepper for seasoning
  • 400ml can of coconut milk
  • 150g cherry tomatoes
  • 1 tablespoon tomato puree
  • 1 teaspoon coriander leaf
  • 1 tablespoon fish lime juice

Method

  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