1½kg chicken pieces
1 Tbl turmeric
½ tsp crushed garlic
3 cups coconut milk
¼ cup cooking oil
2 fresh cinnamon leaves
1½ cups fresh peeled cubed breadfruit (or potatoes if former not in season or not available frozen.)
onion, sliced
tomato, sliced
1 tsp curry powder
salt and pepper
curry leaves (a few)

Rub the garlic into the chicken. In a bowl place the chicken, onion, tomato, salt, pepper and turmeric. Mix curry and cinnamon leaves.

Heat oil in pot, add curry powder and cook stirring for one minute (making sure curry powder doesn't burn).

Add chicken etc. and mix well in pot. Place lid on pot on slow fire, and when chicken is half-cooked, add coconut milk and breadfruit and simmer until well-cooked.

No water is used. If curry is drying up and chicken and breadfruit are not cooked, add some fresh milk and stir and continue cooking.

Delicious served with hot white rice.

Sharon Morgan

DATE: July 1992

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