Caribbean Grilled Chicken Curry

For the curry: Stir together pimento, cinnamon and curry powder to make a spice mix and set aside.

In a cast iron skillet on medium heat, pour in enough oil to coat the bottom of the pan and add the bay leaves to flavour the oil.

Add the garlic, ginger, chilli and coriander and sauté for 2 minutes.

Add the onion and sauté for 5 minutes

Add the zest of 2 limes, the butter and a teaspoon of the spice mix and stir.

Add 1 tbsp of hot sauce (or more, depending on your taste).

Add the coconut milk and simmer for about 30 minutes, stirring occasionally.

Brush the chicken thighs with oil and a teaspoon of the spice mix per thigh and season with salt. Thread onto a skewer and grill over a medium heat (15-20mins or until cooked through)

Place the Plantains on the grill in their skin for 10 mins

Once cooked, remove them from their skin and slice

For the Coleslaw: Using a grater, shred the cabbage and carrot into a large bowl.

Add the lime juice and some salt and pepper to the cabbage and carrot and mix to combine - leave to soften for 5 minutes

Add the mayo and spring onions and stir it all together.

Keep refrigerated until ready to use.

To Serve: Heat the naan bread on the grill

Pour the curry into a bowl with the chicken thighs on top.

Top with fresh coriander leaves and a squeeze of lime and serve with the naan bread and plantains.