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Recipes
Caribbean Curry With Rice & Peas
INGREDIENTS
Serves 4
For the curry:
1kg chicken or lamb, cubed.
3tbsp curry goat seasoning.
3 tomatoes, skinned and chopped or 1 tin.
3 cloves garlic, finely chopped.
2 onions, finely chopped.
1-2 scotch bonnet chillies, deseeded and finely chopped.
Fresh coriander.
40ml oil.
Salt.
Juice of 1 lime.
For the rice & peas:
1 tin of red kidney beans.
2 tins unsweetened coconut milk.
Salt.
Knob of butter.
1 scotch bonnet chilli, whole.
1 spring onion, green end only, chopped.
1 sprig fresh thyme.
1 clove garlic.
1 vegetable stock cube.
500g Basmati rice.
METHOD
For the curry:
1 In a large bowl, combine the lime juice, curry goat seasoning, tomatoes, garlic, onions and chillies. Finely chop the coriander roots and add.
2 Add the meat and mix thoroughly until all is coated with the marinade.
3 Cover and leave in the fridge for at least 2hours.
4 Remove the meat from the marinade (keep to one side) and heat the oil in a large pan on a medium heat. Add half the meat and brown all over (takes approx 5mins). Then transfer to a large pot.
5 Heat the remaining oil and brown the remaining meat before also adding to the large pan.
6 In the original pan, add the kept marinade and onions and fry for 5mins or until the onions are soft.
7 Add to the meat with enough water to cover the meat. Season, if necessary, with salt. Bring to the boil and then reduce the heat and gently simmer until the meat is tender, stirring occasionally.
For the rice & peas:
1 Drain and rinse the kidney beans, soak and wash the Basmati rice three times to remove the starch.
2 Put in a large pan with the drained kidney beans, butter, chilli, spring onion, thyme, garlic and stock cube.
3 Add the coconut milk and top up with water to ensure the liquid is 2.5cm above the rice mixture.
4 Bring to the boil, stir once and boil for 2mins, Cover and turn off the heat.
5 Leave for 15mins – do not uncover.
6 Drain, if necessary, stir through and add seasoning, if required.
Serve..