Trinidad Chicken Stew

1 (1.8kg) whole chicken, cut into pieces

3 tablespoons finely chopped spring onion

3 tablespoons chopped fresh coriander

1 teaspoon finely chopped garlic

1 teaspoon chopped onion

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon vegetable oil

4 tablespoons dark brown soft sugar

250ml water

125ml coconut milk

1 teaspoon crushed chillies

2 tablespoons ketchup

15g butter

Directions to Prepare
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Place chicken on a plate. Sprinkle on the spring onion, coriander, garlic, onion, salt and pepper. Cover and marinate for 30 minutes.

Heat the vegetable oil in a deep pan over medium heat. Stir in the sugar and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces and brown quickly while turning continuously. Cover the pan and let it cook for 2 minutes.

Pour in 250ml water, coconut milk and crushed chillies. Replace the lid and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pan as a gravy.