Curry Chicken with Green Seasoning and Golden Rice
By OcadoLife
Published on 28 September 2022
For this Curry Chicken with Green Seasoning and Golden Rice, food writer and photographer Riaz Phillips has been inspired by his Caribbean roots. A flavour-packed blend of herbs and chillies that’s unique to Afro-Caribbean cooking, green seasoning adds a tongue-tingling punch to the dish – freeze leftover paste in portions to pop in future curries. Riaz has given the rice a sunny boost too, with the simple addition of turmeric and carrots. For a real party on a plate, try serving with his Butternut Salad with Honey Dressing andSteamed Cabbage.Time and servings
50 minsTotal time
6Servings
25 minsPrep time
25 minsCooking time
Ingredients
- 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
Step 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.