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Reggae Reggae Caribbean Curry
Rich Reggae Reggae sauce blended with creamy coconut milk and fragrant herbs and spices, served with fluffy basmati rice. This is taste bud tantalising, easy comfort food at it’s best. For a more fiery taste, feel free to add more chilli!
Meal Type: Lunch/ Dinner
Servings: 4
Prep Time: Light
Cook Time: 35 min
Cuisine: Caribbean
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Ingredients
Recipe
Ingredients
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
Recipe
- First, dice the onion, grate the ginger, finely chop the garlic and thyme.
- Heat the oil in the pan and sauté the onions, ginger and garlic on a medium heat.
- Meanwhile, cut the chicken into large chunks and set to one side.
- When the onions are translucent, add the tomato puree, thyme and Reggae Reggae Sauce. Cook for 5 minutes more.
- Add the chicken and stir for 2 minutes until sealed, then add 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.
- While the chicken is cooking, rinse the rice and put it in a saucepan with 150ml of water per portion.
- 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.
- Slice the spring onions. Check the seasoning and adjust if necessary.
- Serve the curry hot with the rice, garnished with the spring onions.