West Indian Chicken

2 servings

350 calories per serving

1 clove garlic, pressed

1 tsp ginger root, grated

1 tbsp lime juice, freshly squeezed

salt to taste

ground pepper to taste

1 chicken leg with back, skinless

1/2 onion, finely chopped

1 green peppers, cut into strips

1 potato, peeled and diced

2 tsp olive oil

1 tbsp curry powder

1/3 cup unsweetened coconut milk

1/4 cup water

1/4 tsp brown sugar

2 tsp fresh cilantro (optional)

Press the garlic, grate the ginger and put them in a bowl. Pour in the lime juice, then add salt and pepper. Separate the chicken drumstick from the thigh and put the pieces in the bowl. Rub the chicken with the marinade, then cover and let stand in the refrigerator overnight.

Prepare the vegetables: finely chop onion and cut the peppers into strips, peel the potatoes and cut into 1.5 cm cubes.

Heat the oil in a sauté pan or wok over medium-high heat. Add the chicken pieces and sauté thoroughly on each side until golden-brown, about 8 minutes. Take the chicken pieces out of the pan and set them aside, keeping them warm on a plate in the oven.

Lower the heat to medium, then add the onion and sauté 2-3 minutes, taking care not to let it burn. Add the peppers and cook 4-5 minutes until golden brown. Mix the curry with a little bit of the coconut milk and add it to the pan. Cook 2 minutes over low heat with constant stirring.

Put the chicken back into the pan, then add the remaining coconut milk and enough water to make the mixture moist. Cook over medium heat, uncovered, for about 15 minutes.

Add the potatoes and brown sugar, cover and cook an additional 45-50 minutes until the potatoes are soft. Garnish with cilantro leaves then serve.

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