CARIBBEAN CHICKEN CURRY

This is a proper carnival of a dish and has everything you need in one scrumptious pot full of Caribbean flavours. You can buy Caribbean curry powder in most supermarkets.

Serves 4 290 calories per l serving l 8 bone-in chicken thighs, skinned and trimmed of fat l 1½ limes l 1tbsp vegetable oil l Freshly ground black pepper l 300ml (10fl oz) chicken stock or water l 1 large thyme sprig l 2 bay leaves l 200g (7oz) piece of pumpkin, peeled and cut into chunks l 1 large potato, peeled and cut into large chunks l 100g (3½oz) pineapple, diced l 1tsp rum (optional) l 2 spring onions, finely sliced l 2tbsp chopped flat leaf parsley

For the curry paste l 1 onion, roughly chopped l 4 garlic cloves, peeled and halved l 15g (½oz) chunk of fresh root ginger, peeled and roughly chopped l 2 scotch bonnet chillies (or to taste), deseeded and finely chopped l 2tbsp medium curry powder,

preferably Caribbean l ½ tsp ground allspice

Put the chicken thighs in a bowl and add the juice of 1 lime and about 100ml of water. Rub the lime juice over the chicken and leave for a few minutes while you make the paste.

For the paste, put the onion, garlic, ginger, scotch bonnets, curry powder and ground allspice in a food processor or blender and add a tablespoon of water. Blitz until the mixture is fairly smooth.

Heat the vegetable oil in a large flameproof casserole dish over a medium heat. Add the paste and cook, stirring constantly, for a couple of minutes. Now add the chicken and season with pepper. Stir so the chicken is coated with the paste, then pour in the chicken stock or water and add the thyme and bay leaves.

Bring the mixture to the boil, then turn down the heat to a gentle simmer and cover. Cook for about 45 minutes, before adding the pumpkin, potato and pineapple. Cook for another 30 minutes, covered, then take off the lid.

Add the juice of the remaining half a lime and, if you like, a teaspoon of rum, then cook, uncovered, for another 10 minutes to allow the sauce to reduce. Sprinkle the spring onions and parsley over the top and serve.