An aromatic and flavourful curry inspired by the fresh ingredients of the Caribbean.
Ingredients
Serves 3-4
- 2 ripe yellow plantains
- 6 boneless skinless chicken thighs
- For the spice mix:
- 1 tsp all spice
- 3 tsp curry powder
- 1 tsp ground cinnamon
For the curry sauce:
- 3 garlic cloves, minced
- 1 thumb sized piece ginger, finely chopped
- 1 chilli, diced (remove the seeds for a milder heat)
- 1 tsp coriander stems, finely diced
- 2 bay leaves
- 1 onion, finely diced
- A knob of butter
- Zest of 2 limes
- 1 can of coconut milk
- 1 tbsp hot sauce
- Olive oil
For the coleslaw:
- ½ white cabbage
- 2 carrots
- 2 spring onions
- 3 tbsp mayo
- Juice of 1 lime
To serve:
- Naan bread
- Coriander Leaves
- Lime juice
Method
For the curry:
- Stir together pimento, cinnamon and curry powder to make a spice mix and set aside.
- In a cast iron skillet on medium heat, pour in enough oil to coat the bottom of the pan and add the bay leaves to flavour the oil.
- Add the garlic, ginger, chilli and coriander and sauté for 2 minutes.
- Add the onion and sauté for 5 minutes.
- Add the zest of 2 limes, the butter and a teaspoon of the spice mix and stir.
- Add 1 tbsp of hot sauce (or more, depending on your taste).
- Add the coconut milk and simmer for about 30 minutes, stirring occasionally.
- Brush the chicken thighs with oil and a teaspoon of the spice mix per thigh and season with salt. Thread onto a skewer and grill over a medium heat (15-20mins or until cooked through).
- Place the plantains on the grill in their skin for 10 mins.
- Once cooked, remove them from their skin and slice.
For the coleslaw:
- Using a grater, shred the cabbage and carrot into a large bowl.
- Add the lime juice and some salt and pepper to the cabbage and carrot and mix to combine - leave to soften for 5 minutes.
- Add the mayo and spring onions and stir it all together.
- Keep refrigerated until ready to use.
To serve:
- Heat the naan bread on the grill
- Pour the curry into a bowl with the chicken thighs on top.
- Top with fresh coriander leaves and a squeeze of lime and serve with the naan bread and plantains.
