4. In a pan, heat some coconut oil on a medium heat. Add curry leaves, onion, ginger, green chilli and saute. 5. Saute for five minutes. Add turmeric, coriander powder and both the chilly powders.

This one-pot chicken dish is a real winner. The flavours of Jamaican curry, Scotch bonnet pepper and thyme pair beautifully with the sweetness of the coconut milk, while the leafy callaloo adds ...