Shake up your cosy curry repertoire with this simple take on a classic Caribbean dish, laden with earthy spices and dynamic flavours. Jerk paste – a tantalising combination of spices including chillies, cumin, nutmeg, cinnamon, ginger, clove and allspice – is readily available in all big supermarkets and Caribbean grocery stores. If you have any paste left over after making this dish, store it in the fridge and use it to spice up soups, casseroles and stews… or roll your spuds in it to put a unique twist on classic roast potatoes.
Ingredients (serves 4)
1kg chicken skin-on, bone-in chicken thighs
3 tbsp Jamaican Jerk paste
1 onion, peeled and chopped
1 red pepper, deseeded and diced
1 heaped tsp medium strength curry powder
1 heaped tsp dried thyme
400g can chopped tomatoes
400ml can coconut milk
To serve: steamed rice; a large handful of fresh coriander, chopped
Method
1. Lightly score the chicken thigh skin, tip into a large bowl and smother with 2 tbsp of the Jerk paste. Using clean hands, squidge the paste into all the nooks and crannies, cover with cling film and leave to marinate in the fridge for a minimum of 1 hour (or up to 6 hours).
2. Heat a little vegetable oil in a large frying pan and fry the chicken and onion over a medium-high heat for 5-6 minutes or until the chicken is brown on both sides and the onion is starting to caramelise. Add the red pepper, curry powder, remaining Jerk paste and thyme and continue to cook for a further 2 minutes.
3. Add the tomatoes and coconut milk to the pan and bring to the boil. Reduce the heat, cover and simmer for 15 minutes, stirring occasionally. Remove the lid from the pan and continue to simmer for a further 15 minutes or until the sauce has thickened slightly and the chicken is thoroughly cooked throughout.
4. Serve in warmed bowls accompanied by steamed rice and sprinkled with plenty of freshly-chopped coriander.