Ingredients
16 total- 10 g of thyme, leaves picked
- 10 g of coriander, leaves and stalks, roughly chopped, plus extra to garnish
- 10 garlic cloves, peeled
- 5 cm of piece of ginger, peeled
- 1 scotch bonnet chilli, deseeded
- 1 kg of boneless chicken (thigh and/or breast), cut into 3cm chunks
- 200 g of potatoes, peeled and chopped into bite-sized chunks
- 1 lime, juiced
- 2 tbsp of mild curry powder
- 1 tbsp of ground cumin
- 1 tsp of all-purpose seasoning (or use salt)
- 6 tbsp of vegetable oil
- 250 ml of chicken stock, hot
- 450 g of basmati rice, rinsed
- 0.5 tsp of ground turmeric
- 0.5 medium carrot, grated
Method
7 stepsStep 1
To make the green seasoning, put the thyme, coriander, garlic, ginger and scotch bonnet in a blender with 250ml water; blitz until smooth.
Step 2
Put the chicken and potato chunks in a large bowl and add the lime juice, curry powder, cumin, all-purpose seasoning (or salt), some black pepper and 3 tbsp of the blitzed green seasoning. Mix with a large spoon until well coated, then cover and marinate in the fridge for at least 2 hrs but ideally overnight.
Step 3
After the chicken has marinated, heat the oil in a large heavy-based pan over a medium heat. Add the chicken and potato mixture to the hot oil and cook for 10 mins, stirring continuously.
Step 4
Pour in the hot stock, and give everything a good stir, then leave to simmer for 20 mins until thickened, adding an extra few tbsp of water if needed.
Step 5
Meanwhile, cook the rice according to packet instructions, adding the turmeric and ½ tsp salt to the cooking water.
Step 6
Stir the grated carrot through the cooked rice with a fork, fluffing it up as you go, then cover and stand for 5 mins, or until ready to serve.
Step 7
When the curry has thickened, season to taste, garnish with extra coriander and serve alongside the rice.