Caribbean mango chutney chicken and tomato curry

1. Make 2 or 3 deep slashes in each chicken drumstick and place in a shallow dish. Gently melt 1 tbsp coconut oil in a small pan and mix with the jerk seasoning. Pour straight over the chicken, and use your fi ngers to rub the spiced oil evenly and into the slashes. Heat a large, high-sided non-stick pan; season the chicken and add it to the pan. Fry for 5-10 minutes, turning now and then, until the drumsticks are golden all over. Set aside on a plate.

2. Put the remaining 1 tbsp coconut oil in the pan and return to a gentle heat. Add the onion and ginger and sauté gently, stirring regularly, for 5 minutes, until the onion has softened. Add the garlic and fry for another minute, until aromatic.

3. Add the spices and cook for another 2-3 minutes, stirring regularly, until fragrant. Pour in the chicken stock and add the chopped tomatoes, mango chutney, sea salt and a good grinding of black pepper. Return the chicken to the pan, bring to the boil then cover, reduce the heat and simmer for 5 minutes. Remove the lid and simmer for a further 20 minutes, stirring occasionally, until the chicken is thoroughly cooked and there is no pink meat. Stir through the yogurt; season if necessary. Serve immediately with the rice, and the green chilli scattered over.