CARIBBEAN CHICKEN CURRY
A popular recipe from our shop menu that I’m giving to BBC Radio York listeners.
1 teaspoon mild curry powder
1 teaspoon mixed spice
1 teaspoon dried thyme
½ teaspoon paprika
1 teaspoon chicken seasoning (or 1/2 chicken stock cube)
1 lemon, juiced
2 cloves garlic, diced or crushed
2 bunches spring onions, whites and green bits separated.
10g fresh ginger, peeled and grated
REST OF THE CURRY INGREDIENTS:
1 tbsp brown sugar
500g chicken thigh
1 teaspoons oil
1 tbsp tomato purée
200ml coconut milk
1 tsp paprika
1 Scotch bonnet
2.5 cups Long grain rice
5 cups cold water
100ml Coconut Milk
1tbsp Dried thyme
1tsp Mixed spice
1. Blend all the marinade ingredients together in a processor and leave thighs in for 4 hours or overnight.
2. Wash rice in warm water, 3 times. Add clean rice to other rice ingredients in a cold cold Turn on hon and bring to the boil. Once boiling, turn off hob and leave lid on for 20mins. Don’t touch until 20 mins has gone.
3. Whilst the rice is cooking, heat some oil in another pan on a medium Heat. Take chicken out of marinade and brown in pan along with a sprinkle of brown sugar and caramelise.
4. Add rest of the marinade, chopped tomatoes, scotch bonnet and coconut milk then cook for about 15 minutes.
To serve, take out the scotch bonnet and garnish with fresh coriander and chopped up green spring onion ends.