Join the curry club
The Friday night curry is a tradition, and these three recipes will soon become your new favourites
Jamaican curry chicken
photographs KIM LIGHTBODY
In Jamaica, curry is up there with soups and stews as a daily staple. The dish is a lingering legacy of the indentured Indian population who came to the shores of the Caribbean. The most popular curries are those laden with chicken. For best results, marinate for as long as possible.
Riaz Phillips
SERVES 4 PREP 20 mins plus marinating COOK 50 mins EASY
700g boneless chicken (thigh or breast), cut into chunks
1 lime or lemon, juiced (optional)
1 tbsp vinegar of your choice (optional)
4 tbsp oil of your choice, for frying
2 carrots, cut into
1.5cm rounds or finely chopped
300g potatoes (ideally Irish or
Russet), cut into 3-4cm pieces
400ml can coconut milk
1 tsp dark soy sauce (optional)
½ tsp brown sugar (optional)
1 tbsp coriander leaves, roughly chopped
avocado, cooked white rice and
Caribbean roti, to serve
For
the
marinade
1 white onion, chopped