This is another recipe from our friends at Curry Shack on London’s South Bank (you may remember the Cajun chicken curry recipe we shared last autumn). This is their Caribbean style curry, which again we have adapted slightly for home cooking. Brown stew is something of a staple throughout the Caribbean, but this version is from Tobago, via a lovely old lady in Lewisham. It has an authentic and distinctive flavour which comes from the use of allspice (pimiento), scotch bonnet chilli and thyme, combined with a healthy dash of ground mixed spice. It is sweet and aromatic, but still has a real chilli kick from the scotch bonnets, and makes a lovely alternative to a ‘regular’ curry. It is easy to make and doesn’t take too long, so great for a midweek supper.

01.

Ingredients

500g chicken thigh fillets
1 sweet potato, cut into biggish chunks
2 carrots, sliced
1 stick celery, chopped
1 onion, chopped
4 tsp garlic/ginger paste
4 bay leaves
2 tsp thyme
2 tsp ground mixed spice
1tsp pimiento (allspice) berries
2 tsp garam masala
4 tsp poudre de colombo
2 dried scotch bonnet chillies or 1/2tsp powdered
½ block coconut cream
chicken stock

02.

Method

  • Heat 2tbs coconut oil in a heavy pan, then add the onion, celery and the garlic/ginger paste. Fry for a couple of minutes until the onion starts to soften, before adding the chicken.
  • Continue to fry until the chicken starts to brown, then add the spices and fry for a minute or two more, making sure all the chicken is coated in the spices.
  • Now add the sweet potato and carrot and give the dish another good stir before adding enough chicken stock to cover the meat and veg, and finally, break up the coconut block into the curry.
  • Bring to the boil then turn down to a rolling simmer, and cook for 30 minutes or so, until the chicken is tender and the gravy thickens.
  • Serve with rice and peas, or even better if you can get one, a proper West Indian roti or two.