Reggae Reggae Caribbean Curry

Rich Reggae Reggae sauce with creamy coconut milk and fragrant herbs and spices, served with fluffy basmati rice. This is taste bud tantalising, easy comfort food at its best. For a more fiery taste, feel free to add more chilli!

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Ingredients

vegetable oil 2 tbsp
spring onions 2 (sliced)
basmati rice 240 g
coconut milk 400 ml
tomato purée 2 tbsp
onion 1 (diced)
garlic cloves 2 (crushed)
ginger 1 tbsp (grated)
chicken thighs 600 g (chopped)
fresh thyme 1 handful (leaves picked)
Levi Roots reggae reggae jerk bbq sauce 290 g

Method

Dice the onion, peel and grate the ginger, finely chop the garlic. Pick and chop the thyme leaves.
Heat the oil in a frying pan and sauté the onions, ginger and garlic on a medium heat.
Meanwhile, cut the chicken into large chunks and set aside.
After a few minutes, add the tomato puree, thyme and Reggae Reggae Sauce.
Add the chicken and cook for 2 minutes. Stir in the coconut milk. Bring to a boil, lower the heat and simmer gently for 15 minutes until the chicken is cooked through and the sauce is of a coating consistency.
Meanwhile, cook the rice according to the packet instructions. Thinly slice the spring onions.
Serve the curry hot with the rice, garnished with the spring onions. Enjoy!

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Reggae Reggae Caribbean Curry

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Ingredients

Method

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