Ingredients:
- 1 can Cuisine©️ Green Pigeon Peas
- 3 chicken pre-seasoned breasts cut into bite sized chunks
- 1 1/2 cups of Cuisine©️ Parboiled Rice washed
- 2 cups coconut milk
- 1 large onion diced
- 1 cup of pumpkin diced
- 6 cloves of garlic minced
- 4 pimentos finely chopped
- 2 bay leaves
- 3 curry leaves
- 6 shadon beni leaves chopped
- 1 scotch bonnet pepper
- 2 tbsp curry powder
- 2 cloves of garlic whole
- salt & black pepper to taste
- 3/4 cup water
- 4 tbsp Cuisine©️ Soyabean Oil
Method:
- Add oil to a pot on medium heat
- Add whole garlic cloves and curry leaves, saute until brown
- Add onion, minced garlic and pimentos, saute for 2 minutes
- Season with salt and black pepper to taste
- Add curry powder and water then cook curry until a thick paste is formed
- Add chicken then toss until all the pieces are evenly coated
- Cover then allow to simmer on medium heat for 3 minutes
- Add pumpkin, rice, bay leaves and half of the chopped shadon beni
- Combine well then cover and allow to simmer for 3 to 5 minutes
- Season with additional salt and black pepper to taste
- Add coconut milk and scotch bonnet pepper
- Cover then allow to simmer on low heat for 15 minutes
- Finish with remaining shadon beni
- Taste for salt and adjust as needed
- Serve & Enjoy
