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Curry goat and jerk chicken with rice and peas
Fruit and vegetables
19g/⅔oz
pepper
20g/¾oz
chilli
flakes
1
garlic
bulb, cloves separated, peeled and finely chopped
1 bunch
spring onions
, finely chopped, plus 2
spring onions
, finely sliced
1–2
Scotch bonnet chillies
, finely chopped
1 bunch
thyme
2 white
onions
, finely chopped
2 Maris Piper
potatoes
, peeled and cut into even pieces
mixed
chillies
, sliced, to garnish
pea shoots
, to garnish
3
red onions
, finely chopped or blended
1
garlic
bulb, cloves separated, peeled and finely chopped or blended
1 bunch
thyme
4
Scotch bonnet chillies
, finely chopped or blended
1 bunch
spring onions
, chopped
2 tsp
pepper
4 sprigs
thyme
1 Scotch bonnet, left whole
Tins, packets and jars
180g/6⅓oz
jerk seasoning
2 x 400ml tins
coconut milk
600g/1lb 5oz basmati
rice
Cooking ingredients
20g/¾oz
salt
4 tbsp hot
curry powder
all-purpose
seasoning
, to taste
rapeseed oil
, for frying
20g/¾oz whole pimento, crushed
40g/1½oz
salt
1–2 tbsp
chilli powder
25ml
white wine vinegar
3 tsp
salt
Meat, fish and poultry
2.5kg/5lb 8oz boneless
goat
leg, trimmed and cut into bite-sized pieces
8
chicken thighs
, bone in and skin on
Other
hot water or stock
10ml/2 tsp browning sauce
20g/¾oz chicken seasoning
2 x 400g tins gungo
peas
, drained
pinch all-purpose seasoning
1 tsp browning
Back to recipe
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