Caribbean Chicken and Prawn Stew (Gluten Free, Dairy Free)

Heat a drizzle of olive oil in a large shallow pan

Add the chicken and cook for 5 minutes until browned

Add in the onion, pepper, chilli, garlic, ginger, curry powder and cinnamon

Cook for 5 minutes

Add in the cherry tomatoes and tomato puree and cook for a couple of minutes

Stir in the soy sauce, sugar and coconut milk

Bring to the boil and simmer for 10 minutes

Season with salt and pepper

Stir in the prawns, coriander leaf and lime juice

Cook for a further 3 minutes and serve with rice