Palm nut & chicken curry

• garlic cloves↗4
• ginger↗2 thumb-sized pieces of

  skinned

• medium onions↗4

  chopped

• palm nut concentrate↗400g can g

  (available from amazon.co.uk)

• chicken↗1kg g

  thighs, skinned if you like

• chopped tomatoes400g can g
• scotch bonnet peppers↗2
• vegetable oil↗4 tbsp tbsp
• okra8

  fingers, trimmed, or 1 aubergine, chopped

• white rice↗

  balls, to serve

Step-by-step instructions

1. 1

   Blend the garlic, ginger, onion in a blender, then add it to a medium pan along with half the palm fruit concentrate and the chicken. Cover with water, add ½ tsp salt, then bring to the boil and simmer for 20 mins.

2. 2

   Blend the tomatoes with the chilli in a blender or using a hand blender. Heat the oil in a separate pan and add the rest of the concentrate. Fry until golden brown, then add the tomatoes and 500ml of water. Simmer for 20 mins, or until the oil rises to the surface, stirring regularly.

3. 3

   Drain most of the water from the chicken, but keep a little in the pan – the final sauce should be quite soupy. Add the contents of the tomato pan to the chicken pan, skim off any excess oil, then add the okra or aubergine and cook for an additional 15 mins. Serve with white rice balls.