600g of Chicken Thigh Fillets

290g of Levi Roots Reggae Reggae Jerk BBQ Sauce

1 Brown Onion

1 tbsp of Fresh Ginger

1 tbsp of Garlic

¼ tsp of Thyme

2 tbsp of Tomato Puree

400 ml of Coconut Milk

300g of Basmati Rice

2 Spring Onion

3 tbsp of Vegetable Oil

Salt, to taste

1. First, dice the onion, grate the ginger, finely chop the garlic and thyme.
2. Heat the oil in the pan and sauté the onions, ginger and garlic on a medium heat.
3. Meanwhile, cut the chicken into large chunks and set to one side.
4. When the onions are translucent, add the tomato puree, thyme and Reggae Reggae Sauce. Cook for 5 minutes more.
5. Add the chicken and stir for 2 minutes until sealed, then add the coconut milk.
6. 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.
7. While the chicken is cooking, rinse the rice and put it in a saucepan with 150ml of water per portion.
8. Bring to the boil and then turn the heat to low and put a lid on. Cook for 10 minutes or until all the water is absorbed.
9. Slice the spring onions. Check the seasoning and adjust if necessary.
10. Serve the curry hot with the rice, garnished with the spring onions.