Ingredients
- 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
Method
- 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!
Meg Reads 