Recipe for Caribbean inspired chicken curry


  • 8 chicken thighs (or breasts, whichever you prefer)
  • 2 limes
  • 300ml chicken stock
  • Fresh or dried thyme
  • 2 bay leaves
  • 1 large sweet potato
  • 1 large potato
  • 100g of diced pineapple
  • 1tsp rum
  • 2 spring onions
  • Parsley
  • 1 onion
  • 4 cloves of garlic
  • 15g of fresh ginger
  • 2 chillies (add more if you prefer hotter food)
  • 2 tbsp curry powder
  • 1tsp all spice


  • Put the chicken (thighs whole or diced pieces of breast) into a bowl and add the juice of one lime and 100ml of water. Leave for a few minutes.
  • Chop (and peel the onion, garlic and ginger) the onion, garlic, ginger, chillies into small pieces.
  • Add the onion, garlic, ginger, chillies in a food processor with the curry powder, all spice and a tbsp of water and blitz until smooth.
  • Heat a tbsp of oil in casserole dish (that is safe for use on the hob) on a medium heat. Add the paste and cook out for a few minutes, whilst constantly stirring.
  • Add the chicken to the dish and season with salt and pepper.
  • Stir, add the chicken stock, thyme and bay leaves and bring to the boil.
  • Turn down the heat to a gentle simmer and cover, leaving to cook for around 45 minutes.
  • Peel and chop both types of potatoes into chunks and add to the dish with the pineapple, cover and cook for a further 30 minutes.
  • Add the juice of the second lime, the teaspoon of rum and cook, uncovered, for 10 minutes so that the sauce can reduce.
  • Chop the spring onion.
  • To serve, sprinkle the spring onions and parsley over the top of the curry!

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