Most of the recipes I share are experiments gone well, this lovely jerk chicken curry is one of them. The flavours in the paste work beautifully with the coconut based sauce; it is incredibly moreish like all curries should be! Hope you like it.
Ingredients:
6 chicken thigh pieces
1 white onion
4 peeled garlic cloves
1 inch peeled ginger
1 tspn turmeric
1 tspn ground cumin
50g of jerk paste (see recipe in blog)
2 tomatoes
½ bunch fresh coriander
1 can chopped tomatoes
1 can coconut milk
1 veggie stock cube
200ml hot water (for stock cube)
Pinch maldon sea salt
100g frozen peas
1 lime
Method:
Make your jerk paste (see previous post) and marinade chicken thigh for 24 hours preferably. Once ready, cook at 160’C in a fan assisted oven, cook for approximately one hour, towards the end of cooking turn oven up to 200’C, for ten minutes, this will crisp up the thighs and add some texture to the chicken. Whilst the chicken is in the oven, dice the onion and finely chop the garlic and ginger, add to a pan and sauté on a medium heat. Add the dry spices and the jerk paste, stir well ensuring none of the ingredients stick. This process will take around ten minutes, add the vegetable stock, chopped tomatoes, tinned tomatoes and coconut milk. The sauce can be turned down to a simmer, stirring occasionally. When the chicken has finished cooking, transfer it to the pot along with any of the cooking juices. Also now is the time to add the frozen peas and chopped coriander, cook for another five minutes, serve with rice and a good squeeze of lime juice, add more fresh coriander if you love it!
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