Caribbean-Style Curry Chicken
This chicken curry is full of Caribbean spice and flavour from our Caribbean Creations Curry Seasoning*. It’s hot and spicy so do leave out the scotch bonnet if you prefer…or if you like things fiery add a little chopped in the marinade and a whole pepper while cooking. The coconut milk is optional, but great if you like things a little creamier. If you don’t want to use it then add a little more water if needed.
Method
Put the chicken into a bowl and add 2 tablespoons of the curry powder, half the all-purpose seasoning, the ginger, garlic, spring onions, chopped scotch bonnet (if using) and half the fresh thyme. Season generously with salt and pepper. Mix everything well so that the meat is fully covered. Cover and marinate for at least 1 hour or chill to marinate for longer.
Place a heavy-based casserole or saucepan on a medium heat and add the oil. Add the remaining curry powder and turmeric and cook for 30-60 seconds until fragrant. Add the onions and cook for 3-4 minutes until slightly softened. Add the chicken and its marinade, stir, cover and cook for 6-8 minutes. Add 400ml of water or enough to just cover the meat, stir, bring to a simmer and cover. Gently simmer for 25-30 minutes, occasionally stirring and adding more water if needed. Add the potatoes, remaining all-purpose seasoning, remaining thyme, coconut milk (if using) and whole scotch bonnet (if using). Check the seasoning. Simmer for another 20-25 minutes, uncovered, or until the potatoes are cooked and the sauce has reduced. Serve with Ainsley Rice & Peas.
*Our Caribbean Creations pastes, seasoning and microwaveable rice is available from selected Morrisons stores, Morrisons online and Amazon Grocery (Morrisons) online. Our rice is also available from selected Tesco.
Ingredients
- 6-8 chicken thighs, skinless and boneless, cut into half or quarters depending on size
- 1 x sachet Ainsley Caribbean Curry Seasoning*
- 2 tsp Ainsley All-Purpose Seasoning*
- 5cm fresh root ginger, peeled, grated
- 4 garlic cloves, minced
- 3 spring onions, finely chopped
- ½ - 1 scotch bonnet or 1 red medium-hot chilli, deseeded, chopped
- 4-6 sprigs fresh thyme, leaves picked
- salt & freshly ground black pepper
- 1 tsp turmeric
- 1 onion, chopped
- 2 tbsp coconut or sunflower oil
- 400ml water, or as needed
- 200ml of coconut milk or cream (optional)
- 1 scotch bonnet, left whole, pierced (optional)
- 1-2 large potatoes, peeled, chopped into chunks