Easy Caribbean chicken curry

Serves: 4

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Prep Time: 15

INDIAN PANEER AND VEGETABLE CURRY
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• 4 chicken breasts, cut into chunky pieces, or use thighs on bone
• 2 red chillies, chopped (with seeds)
• 2-3 cloves of garlic, finely chopped
• 1 small bunch of thyme, chopped (leaves only)
• 1½tsp ground allspice
• 3tbsp Jamaican curry powder
• 2tbsp sunflower or vegetable oil
• 1 onion, finely chopped
• 5cm piece of fresh ginger, finely chopped
• 300ml/10fl oz hot chicken or vegetable stock
• 400ml can of coconut milk
• 2-3 scotch bonnets, left whole
• 200g pack of okra (optional)

Method

1. Toss chicken with chilli, garlic, thyme, allspice and curry powder until completely coated. Season well and put to one side for 30 mins, if you have time.
2. Heat oil (reserve some for okra, if using) in a heavy-based pot. Add chicken and cook for 4-5 mins, until it begins to colour, then add onion and ginger. Cook for a further few mins, then pour over stock. Bring to the boil then add coconut milk and scotch bonnets. Reduce to a simmer, cover and cook on low for 1½ -2 hrs, topping up with hot water if it starts to dry out at all.
3. Fry okra, if using, in a little oil for 3-4 mins, then stir into pot for last 15 mins of cooking. Taste and season some more, if needed. Serve with rice.
   
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