It recently occurred to me that as a jerk marinade has a fryable base of blended onion, it would probably make a pretty good paste for a jerk-flavoured Carribean curry. It turns out it does, simmered slowly with coconut milk, stock and some on-the-bone (for extra flavour) chicken, so here’s the recipe.
The paste is adapted from Food Stories’ amazing jerk marinade, with normal rather than spring onion to retain full flavour when fried, and considerably less sugar, since the sticky glazed finish it produces with barbequed meat isn’t needed here. I used an on-the-bone chicken breast quarters which was nice served sliced and off-the-bone, but thighs or drumsticks would be good too.
Eat with rice and peas, a slice of lime, and a rum-based drink.
Recipe after the jump…
Ingredients (serves 4-6)
Any combo of 2x chicken/thighs or drumsticks each, or 1 breast quarter per 2 people
1 can of coconut milk
1litre of chicken stock
1 red pepper thinly sliced
1 tablespoon of cornflour
For the paste
2 scotch bonnet chillies
1inch of fresh ginger
4 cloves of garlic
a few sprigs of fresh thyme
1.5 tablespoons of all-spice
1/2 a teaspoon of cloves
1/2 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of chipotle powder or paste (optional, but gives heat and smoky flavour of BBQ jerk)
1 glug of dark rum
1 tablespoon of brown sugar
Juice of 1 lime
Roughly chop any solid paste ingredients, season and blend with the rest until smooth.
Season and brown the whole chicken pieces in a flameproof casserole dish (or any lidded pan you plan to cook the curry in). Remove and set aside.
Add the paste to the same pan, now with the chicken fat from the pieces and fry gently for 3-5mins, ensuring it doesn’t stick/burn.
Pour in the coconut milk and stock and add in the chicken and sliced pepper. Put on a lid and simmer gently for 45mins-1hr.
Remove the chicken from the pan and set aside, slicing any breast pieces to serve.
Mix a ladle-full of the sauce from the pan to a paste with the cornflour and add back to the pan. Simmer for a few mins to thicken. Serve the sauce poured over the chicken with rice and peas and a wedge of lime.