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Mel B’s Caribbean chicken curry
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Total Time:
1 hour 45 minutes
Experience a vibrant curry bursting with sweet and spicy flavors.
Ingredients:
  • 1 carrot
  • 1 large onion
  • 1 green pepper
  • 1 red pepper
  • 2.5 cm piece of ginger
  • 6 free-range chicken thighs skin on, bone in
  • 2 limes
  • 2 tablespoons Jamaican curry powder
  • 3 tablespoons soft brown sugar
  • coconut oil
  • 1 large sweet potato
  • 5 cloves of garlic
  • 1 fresh bay leaf
  • ½ a stick of cinnamon
  • 3 teaspoons allspice
  • 2 teaspoons fennel seeds
  • 2 teaspoons turmeric
  • 1 litre organic chicken stock
  • 1 fresh Scotch bonnet
  • 2 ripe plantains
  • spring onions to garnish, optional
  • 1 x 400g tin of kidney beans
  • 300 g basmati rice
  • ¼ of an onion
  • 1 clove of garlic
  • ¼ of a fresh green pepper
  • 30 g unsalted butter
  • a few sprigs of fresh thyme
  • 1 lime
  • 370 ml organic vegetable stock
  • a few sprigs of fresh parsley
  • ¼ of a red cabbage
  • ¼ of a white cabbage
  • ¾ of a green pepper
  • ½ a red onion
  • 1 green eating apple
  • 1 bunch of fresh coriander (30g)
  • 1 heaped teaspoon Dijon mustard
  • extra virgin olive oil
  • white wine vinegar
Instructions:
  • Combine chicken thighs, lime juice, curry powder, and sugar in a large bowl. Heat coconut oil in a casserole pan and cook the chicken until golden. In a separate bowl, mix sweet potato, carrot, onion, peppers, ginger, garlic, spices, bay leaf, salt, and pepper. Add to the pan with chicken stock and Scotch bonnet. Simmer covered for 45 minutes to 1 hour. For rice and peas, mix kidney beans, rice, onion, garlic, green pepper, thyme, lime juice, salt, pepper, water, and stock. Simmer for 10 to 15 minutes. For slaw, mix cabbages, pepper, onion, apple, coriander. Whisk mustard, olive oil, vinegar for dressing. Pour over slaw and mix. Fry plantain slices in coconut oil until golden and crisp. Serve rice, chicken, plantains, and slaw topped with parsley, spring onions, and coriander. Enjoy!

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