RECIPES
Caribbean dream
TV chef Andi Oliver serves up an easy curry cîaickeh and a coconut and lime cheesecake bursting with the flavours of Antigua
Curry chicken
Simple, delicious, and a family staple, curry chicken is familiar and comforting. I love a second-day pot of curry. If you make a big enough pot of this recipe it will see you through a couple of mid-week dinners.
Serves 6-8
YOU WILL NEED
■8 chicken thighs and/or legs, skin on and bone in
■3 tbsp green seasoning (See tip for the recipe. It makes about 500ml and can be stored in an airtight container in the fridge for 2-3 weeks)
■3 garlic cloves, finely grated
■IScotch bonnet or a chilli of your choice, finely chopped
■2 tbsp ghee or rapeseed (canola) oil
■I large onion, diced
■3 tbsp Caribbean curry powder
■375ml chickenstock
■2 tbsp chopped coriander (cilantro), to garnish
METHOD
1 Wash the chicken in a solution made with water and a splash of lemon juice or white vinegar. This step is entirely optional, but it is considered key in Caribbean culture. Pat the meat dry with paper towels.