Caribbean Coconut Curry Chicken with Rice Image

Caribbean Coconut Curry Chicken with Rice

If These Meals Could Talk - "Michelle Trusselle"

60
Prep Time
(Minutes)
60
Cook Time
(Minutes)

Ingredients

For the marinade

  • 3 tbsp Myristica curry powder
  • 1 tsp ground cumin
  • 5 thyme sprigs, leaves picked
  • ½ tsp cracked black pepper
  • 1kg (2¼ lb) skinless and boneless chicken thighs, roughly diced into 4cm (1½ inch) pieces

For the curry

  • 2 tsp ground cumin
  • 1 x medium onion, diced
  • 2 x garlic cloves, chopped
  • 1 x red pepper, diced
  • 1 x green pepper, diced
  • 10 x thyme sprigs, leaves picked
  • 1 x Scotch bonnet chilli
  • 1 x 400ml (14 oz) tin coconut milk
  • 4 tbsp tomato ketchup
  • 300g (10½ oz) Agria potatoes, peeled and chopped into 4cm/1½” chunks
  • 100g (3½ oz) Agria potatoes, peeled and grated
  • 1 x lime, halved and juiced
  • 500ml (2 cups) water
  • Vegetable oil

For the rice

  • 800g (28 oz) basmati rice
  • 1.3L (5 ½ cups) water
  • 2 spring (green) onion, washed
  • 2 small Scotch bonnet chilli
  • 2 tsp Myristica Everyday seasoning
  • 40g unsalted butter
  • A pinch of salt
  • To serve:
  • Coriander, leaves chopped
  • Lime, cut into wedges
  • Chilli, sliced

Steps

For the marinade

  1. To make the marinade, combine the curry powder, cumin, thyme and black pepper.
  2. Mix the chicken in this mixture and leave to marinate in the fridge for at least 1 hour, or ideally overnight.

For the curry

  1. To make the curry, heat a little oil in the pan, then add the cumin and cook for 2 minutes.
  2. Add the onion, garlic, peppers and thyme and cook for 4-6 minutes, or until the vegetables are soft.
  3. Add the curry powder and cook for a further 30 seconds. Stir in 200ml (7 fl oz) water, to make a thick sauce. Cook for a couple of minutes.
  4. Stir in the marinated chicken and cook for 1-2 minutes
  5. Add the remaining water, coconut milk and the Scotch bonnet and bring to the boil. Add the ketchup and diced potatoes and about 30 minutes.
  6. Stir in the grated potato and cook for 5 minutes. Finish with the fresh lime juice.
  7. Garnish with coriander, chilli and lime

For the rice

  1. To make the rice, wash the rice until the water is running clear.
  2. Place all the ingredients in a pot and bring to the boil. Stir and reduce the heat to a simmer with the lid on. Check after 10 minutes. Leave to stand for 5 minutes. Fluff with a fork just prior to serving.