Jerk Chicken Curry

Ok! I confess, this isn’t exactly a curry, more like pan fried chicken with a wonderful curry sauce.  Really quick to create and fab to eat.  You’ll find most of the ingredients just sitting and waiting in your pantry.

Prep Time: 15 min

Cook time: 25 min

Serves: 4


6 chicken thighs
250ml chicken stock – warm
fresh thyme leaves – garnish

6 spring onions, peeled / chopped
2 tbsp brown sugar
1 hot chilli, deseeded / chopped
2 garlic cloves, chopped
1 tbsp thyme leaves (fresh) or
1 tsp thyme leaves (dry)
2 tbsp allspice, ground
2 tsp salt
1 tsp black pepper
1 lemon, zest only
1/4 cup oil


Pop the chicken thighs in a bowl.  (I like to use boneless, but feel free to use any cut).

In a processor add all of the marinade ingredients except the lemon zest.  Blend to a paste.  It should easily slide from a spoon.  Add a little more oil if needs be.

Pour half onto the chicken. (Pop the rest into jar in the fridge for next time!)

Rub the marinade into the chicken.  Cover and leave to marinate for about 30 minutes.

NOTE : if you’re not cooking the chicken immediately. Pop in the fridge.

Place a non-stick frying pan on a high heat.  Drizzle with oil and gently pop your chicken in.  Reduce the heat and cook until caramelised before turning over and doing the other side.

Remove from the pan and place in a dish.  Pour in the chicken stock.

Increase the heat, stirring the pan from the bottom to pick up all the flavour.  When reduced by about half place the chicken and any juices back in the pan.  Reduce the heat and cook for a further 5 minutes.

Check if the chicken is cooked – pierce with a skewer, if the juices run clear you’re good to go.

SERVE : with rice and a salad.  Or if using boneless thighs, in a bun instead of a pattie.