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!
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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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!
