Jamaican curry chicken

Take a break from your regular curry options and travel to the tropically delicious Carribean with this exotic and flavourful traditional Jamaican curry chicken!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the spice mix
2 tbsp turmeric
2 tbsp curry powder
1 tbsp chilli flakes
½ tbsp coriander seeds
½ tbsp cumin seeds
½ tbsp cloves
½ tbsp ginger
½ tbsp garlic powder
1 tsp yellow mustard seeds
½ tsp black pepper
½ tsp allspice
¼ tsp cinnamon
For the curry
4 chicken breasts
2 tbsp vegetable oil
2 onions, chopped
1 tbsp crushed garlic
2 tsp grated fresh ginger
2 red chillies, chopped
2 cups chicken stock
400 ml tin coconut milk
1 tbsp brown sugar
Juice of 1 lemon

METHOD
1. Toast spice mix ingredients in a dry pan until they are almost starting to smoke. Remove from pan and cool.
2. Place the chicken in a bowl and coat with ½ the toasted spice mix, 1 tsp salt and the oil. Marinate for 20 minutes.
3. Fry chicken breasts for 3 minutes on each side to seal in flavour. Remove from the pan.
4. Sauté the onion, garlic, ginger, chillies and the rest of the toasted spice mix in the pan, until the onion is soft.
5. Add the stock, coconut milk and sugar. Give it a stir, then add the chicken breasts.
6. Simmer for 12–15 minutes, until the sauce has reduced by ⅔. Season with 2 tsp salt, some pepper and the lemon juice.
7. Serve with rice and coriander.