Curry goat and jerk chicken with rice and peas
Tender curry goat and jerk chicken are served with coconut rice and gungo peas for a generous sharing dish. Both meats benefit from marinating overnight, so plan ahead.
Ingredients
For the curry goat
- 2.5kg/5lb 8oz boneless goat leg, trimmed and cut into bite-sized pieces
- 20g/¾oz salt
- 19g/⅔oz pepper
- 20g/¾oz chilli flakes
- 4 tbsp hot curry powder
- all-purpose seasoning, to taste
- 1 garlic bulb, cloves separated, peeled and finely chopped
- 1 bunch spring onions, finely chopped, plus 2 spring onions, finely sliced
- 1–2 Scotch bonnet chillies, finely chopped
- 1 bunch thyme
- rapeseed oil, for frying
- 2 white onions, finely chopped
- hot water or stock
- 2 Maris Piper potatoes, peeled and cut into even pieces
- mixed chillies, sliced, to garnish
- pea shoots, to garnish
For the jerk chicken
- 8 chicken thighs, bone in and skin on
- 3 red onions, finely chopped or blended
- 1 garlic bulb, cloves separated, peeled and finely chopped or blended
- 1 bunch thyme
- 4 Scotch bonnet chillies, finely chopped or blended
- 180g/6⅓oz jerk seasoning
- 20g/¾oz whole pimento, crushed
- 10ml/2 tsp browning sauce
- 40g/1½oz salt
- 20g/¾oz chicken seasoning
- 1–2 tbsp chilli powder
- 25ml white wine vinegar
For the rice and peas
- 2 x 400g tins gungo peas, drained
- 2 x 400ml tins coconut milk
- 1 bunch spring onions, chopped
- 3 tsp salt
- 2 tsp pepper
- pinch all-purpose seasoning
- 4 sprigs thyme
- 1 Scotch bonnet, left whole
- 1 tsp browning
- 600g/1lb 5oz basmati rice
Method
To make the curry goat, put the goat in a large food-safe container. Add the salt, pepper, chilli flakes, most of the curry powder, all-purpose seasoning, garlic, chopped spring onions, Scotch bonnet chillies and thyme. Mix thoroughly, cover and marinate in the fridge for at least 4 hours, preferably overnight.
To make the jerk chicken, put the chicken thighs in a food-safe container. Mix the onions, garlic, thyme and Scotch bonnet chillies with the jerk seasoning, crushed pimento, browning, salt, chicken seasoning, chilli powder and white wine vinegar to make a marinade. Pour the marinade over the chicken and mix thoroughly. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
The next day, for the curry goat, heat the rapeseed oil in a large heavy-based pan. Add the reserved curry powder and cook gently for 30–60 seconds, taking care not to let it burn.
Add the marinated goat in batches and brown evenly.
Return all the goat to the pan, add the remaining marinade and white onions and cook for 5–8 minutes.
Add enough hot water or stock to almost cover the meat. Bring to the boil, then reduce the heat to a gentle simmer. Cover and cook for 1½–2½ hours, stirring regularly, until the goat is tender. Add more hot water during cooking if needed.
Add the potatoes for the final 25–30 minutes of cooking.
Remove the lid and simmer until the sauce reaches the desired consistency. Remove any thyme stalks and make sure the goat is piping hot throughout.
Garnish with the sliced mixed chillies, sliced spring onions and pea shoots when ready to serve.
To make the chicken, preheat the oven to 210C/190C Fan/Gas 7.
Arrange the chicken in a single layer on lined roasting trays, leaving space between the pieces. Roast for 25–35 minutes, depending on the thickness of the thighs, until caramelised and completely cooked through. The thickest part of the chicken should reach at least 75C for 30 seconds.
Alternatively, grill or cook the chicken over charcoal, turning regularly, until caramelised and completely cooked through.
Brush the chicken with the cooking juices during the final few minutes. Rest for 5 minutes, then slice.
To make the rice and peas, put the gungo peas, coconut milk and spring onions in a saucepan.
Add the salt, pepper, all-purpose seasoning, thyme and Scotch bonnet.
Bring the coconut milk mixture to a gentle boil, then add the browning and rice. Cover with a lid and cook on a medium heat until the liquid has been absorbed, then turn the heat down to very low and cook gently for a further 20 minutes.
Serve the curry goat and jerk chicken with the rice and peas.
