Riaz Phillips’ Curry Chicken

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Riaz Phillips is an award-winning food writer, video maker, photographer and cookbook author. He is passionate about celebrating the Caribbean food of his childhood while also discovering new and unknown ingredients from around the globe 🌶.

His most recent book, West Winds, introduces everyone everywhere to the enriching and mouth-watering flavours Jamaica has to offer. West Winds is so much more than a showcase of Jamaican cooking, it is also rooted in the exploration of the island's heritage and culture. Check out the book here.

He also created Community Comfort, a comfort food e-book featuring 100+ cooks of migrant heritage, fundraising to support friends & families of UK BAME Covid-19 victims.

Through his work Riaz has been featured on Masterchef, BBC News, ITV News, Channel 4 News and Channel 5 News. In 2017 he was awarded a Young British Foodie (YBF) Award.

Curry Chicken with Green Seasoning and Golden Rice

This Afro-Caribbean recipe of Curry Chicken with Green Seasoning and Golden Rice is a packed blend of herbs and chillies, turmeric and carrots. Find the full recipe below, originally shared via Ocado.

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Ingredients

• 10g thyme, leaves picked

• 10g coriander, leaves and stalks, roughly chopped, plus extra to garnish

• 10 garlic cloves, peeled

• 5 cm piece of ginger, peeled

• 1 scotch bonnet chilli, deseeded

• 1 kg boneless chicken (thigh and/or breast), cut into 3cm chunks

• 200g potatoes, peeled and chopped into bite-sized chunks

• 1 lime, juiced

• 2 tbsp mild curry powder

• 1 tbsp ground cumin

• 1 tsp all-purpose seasoning (or use salt)

• 6 tbsp vegetable oil

• 250ml chicken stock, hot

• 450g basmati rice, rinsed

• ½ tsp ground turmeric

• ½ medium carrot, grated

Method

Step 1

To make the green seasoning, put the thyme, coriander, garlic, ginger and scotch bonnet in a blender with 250ml water; blitz until smooth.

Step 2

Put the chicken and potato chunks in a large bowl and add the lime juice, curry powder, cumin, all-purpose seasoning (or salt), some black pepper and 3 tbsp of the blitzed green seasoning. Mix with a large spoon until well coated, then cover and marinate in the fridge for at least 2 hrs but ideally overnight.

Step 3

After the chicken has marinated, heat the oil in a large heavy-based pan over a medium heat. Add the chicken and potato mixture to the hot oil and cook for 10 mins, stirring continuously.

Step 4

Pour in the hot stock, and give everything a good stir, then leave to simmer for 20 mins until thickened, adding an extra few tbsp of water if needed.

Step 5

Meanwhile, cook the rice according to packet instructions, adding the turmeric and ½ tsp salt to the cooking water.

Step 6

Stir the grated carrot through the cooked rice with a fork, fluffing it up as you go, then cover and stand for 5 mins, or until ready to serve.

Step 7

When the curry has thickened, season to taste, garnish with extra coriander and serve alongside the rice.