Tobago Chicken Hotpot Preparation Time: 20 minutes | Cooking Time: 1 hour 75g butter 1 chicken (1.5kg), cut into eight pieces 2 medium brown onions (300g), sliced finely 2 cloves garlic, sliced finely 1 tablespoon curry powder 1 fresh red chilli pepper, seeded, chopped finely 1/2 teaspoon saffron threads 1 cup coconut milk 1/2 teaspoon salt 2 cups water, approximately Melt butter in large flameproof baking dish; cook chicken, in batches, 5 minutes or until golden brown all over. Set aside.

In same dish, cook onion and garlic until onion is soft and just beginning to brown. Add curry powder, chilli and saffron; cook, stirring, 1 minute.

Return chicken to dish, add half of the coconut milk, salt and just enough cold water to cover chicken pieces; bring to a boil. Reduce heat; simmer, covered, 40 minutes. Add remaining coconut milk; cook until heated through.

SERVES 4

SERVING SUGGESTION: Tobago chicken hotpot is traditionally served with plain boiled rice and side dishes such as sliced banana, chopped tomato, chopped red onion and yogurt.