Caribbean curry

Heat the canola oil over medium heat in a saucepan.

Add onions, garlic and ginger; cook, stirring for about 5 minutes. Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).

Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).

Add the chicken, salt and black pepper. Stir and continue to cook for about 10 minutes.

Add the potatoes, carrots, green beans, baby corn, scotch bonnet pepper, chicken broth, and coconut milk to the pot.

Cover the pot and cook the curry for about 35 minutes on low-medium heat or until the potatoes and carrots are softened to your liking.

Serve with rice and beans.