Chicken and prawn rum curry

Gary Rhodes and Dexter Burris use Caribbean rum to give this Grenadian curry punch
By Gary Rhodes
Chicken and prawn rum curry
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes plus marinating
  • Effort: easy


  • 4 chicken breasts, cut into 3cm cubes
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • 2 carrots, finely diced
  • pinches fresh thyme, leaves
  • 1 seasoning pepper, or mild chilli, finely chopped
  • 3-4 tsp curry powder
  • vegetable oil, for frying
  • 1 green apple, finely diced with peel
  • 1 red apple, finely diced with peel
  • 4 tbsp white rum
  • 200-300 ml chicken stock
  • 250-300 ml coconut milk
  • 1 small mango, cut into 1cm cubes
  • 1 tbsp chopped Carribean celery leaves, (or replace with coriander)
  • 2-3 tomatoes, deseeded and chopped
  • 8-12 king prawns, peeled
  • 1 tbsp chopped parsley


1. Toss the chicken pieces with half the onion, half the garlic, the carrots and thyme. Leave to marinate in the fridge for several hours or overnight.

2. Stir the remaining onion and garlic into the chicken along with the seasoning pepper and curry powder.

3. Heat a generous splash of oil in a large pan and fry the chicken for a few minutes to brown. Stir in the apples and rum and cook for a couple of minutes to let the alcohol to cook out.

4. Pour in equal amounts of chicken stock and coconut milk just enough to cover the chicken. Bring up to the boil, lower the heat and simmer for 10 minutes.

5. Just before serving, add the chopped mango, celery leaf, tomatoes and prawns. Warm through for a minute or two until the prawns are cooked. The sauce should be broth-like rather than thick.

6. Sprinkle with chopped parsley and serve with boiled rice or naan bread.

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