Curry goat and jerk chicken with rice and peas

This generous Caribbean feast brings together tender curry goat and fiery jerk chicken with fragrant coconut rice and gungo peas. The goat braises slowly until meltingly tender in a rich, spiced curry sauce, while the chicken thighs roast to caramelised perfection in a bold jerk marinade. Both meats benefit from overnight marinating, developing deep, authentic flavours that make this curry goat and jerk chicken with rice and peas a showstopping dish for celebrations and gatherings.

Prep: 40 mins (plus overnight marinating)

Cook: 2 hrs 30 mins

Serves: Serves 6–8

Dietary: Egg-free, Healthy

By Royston Treasure
From Saturday Kitchen Recipes

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This curry goat and jerk chicken with rice and peas scores a Nutri-Score of C, reflecting moderate nutrition from lean goat meat, chicken thighs, coconut milk and rice alongside aromatic spices and vegetables.

The dish provides approximately 680 kcal per serving, with 32g fat, 58g carbohydrates, 8g sugars, 6g fibre and 42g protein. The goat meat delivers excellent protein and iron while the gungo peas add fibre and plant protein to this hearty Caribbean rice and peas recipe.

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Equipment

• Chef knife →
• Chopping board
• Large food-safe container
• Heavy-based pan
• Roasting trays
• Saucepan
• Wooden spoon
• Meat thermometer
• Serving platter

Method

1. Marinate the goat (15 mins + overnight)
   Put the goat meat pieces in a large food-safe container. Add the salt, pepper, chilli flakes, most of the curry powder, all-purpose seasoning, finely chopped garlic, chopped spring onions, finely chopped Scotch bonnet chillies and thyme. Mix thoroughly, ensuring every piece is well coated. Cover and marinate in the fridge for at least 4 hours, preferably overnight. This extended marinating time allows the spices to penetrate deeply for authentic curry goat flavour.
2. Marinate the chicken (15 mins + overnight)
   Put the chicken thighs in a food-safe container. Mix the red onions, garlic, thyme and Scotch bonnet chillies with the jerk seasoning, crushed pimento, browning sauce, salt, chicken seasoning, chilli powder and white wine vinegar to make a thick marinade. Pour over the chicken and mix thoroughly, coating every piece. Cover and marinate in the fridge for at least 4 hours, preferably overnight. The jerk chicken develops its signature fiery, aromatic flavour during this marinating time.
3. Toast the curry powder (2 mins)
   The next day, heat the rapeseed oil in a large heavy-based pan. Add the reserved curry powder and cook gently for 30–60 seconds, taking care not to let it burn. This toasting awakens the curry spices and creates a deeper, more complex flavour base for your curry goat.
4. Brown the goat (15 mins)
   Add the marinated goat in batches and brown evenly on all sides. Do not overcrowd the pan or the meat will steam instead of browning. Return all the goat to the pan once browned – this searing locks in flavour and creates a rich foundation for your slow-cooked curry goat.
5. Cook the curry base (8 mins)
   Add the remaining marinade and finely chopped white onions to the pan. Cook for 5–8 minutes, stirring regularly, until the onions soften and the marinade becomes fragrant. This step builds layers of flavour in your Caribbean curry goat recipe.
6. Braise the goat (1½–2½ hrs)
   Add enough hot water or stock to almost cover the meat. Bring to the boil, then reduce the heat to a gentle simmer. Cover and cook for 1½–2½ hours, stirring regularly, until the goat is tender and almost falling apart. Add more hot water during cooking if needed to prevent sticking. Patience rewards you with meltingly tender curry goat.
7. Add the potatoes (25–30 mins)
   Add the peeled, evenly cut Maris Piper potatoes for the final 25–30 minutes of cooking. The potatoes absorb the rich curry sauce and become wonderfully tender. This addition makes your curry goat even more substantial and satisfying for serving with rice and peas.
8. Reduce the sauce (10 mins)
   Remove the lid and simmer until the sauce reaches your desired consistency – thick and glossy is ideal. Remove any thyme stalks and make sure the goat is piping hot throughout. The sauce should coat the meat beautifully for serving with jerk chicken and rice.
9. Preheat and arrange the chicken (5 mins)
   Preheat the oven to 210C/190C Fan/Gas 7. Arrange the marinated chicken thighs in a single layer on lined roasting trays, leaving space between the pieces for even caramelisation. This spacing ensures your jerk chicken develops that signature sticky, charred exterior.
10. Roast the jerk chicken (25–35 mins)
    Roast for 25–35 minutes, depending on the thickness of the thighs, until caramelised and completely cooked through. The thickest part of the chicken should reach at least 75C for 30 seconds when tested with a meat thermometer. Alternatively, grill or cook the chicken over charcoal, turning regularly, until caramelised and cooked through for authentic smoky jerk chicken flavour.
11. Rest and slice the chicken (5 mins)
    Brush the chicken with the cooking juices during the final few minutes for extra gloss and flavour. Rest for 5 minutes after roasting, then slice. Resting allows the juices to redistribute, keeping your jerk chicken moist and tender when serving with curry goat and rice and peas.
12. Start the rice and peas (5 mins)
    Put the drained gungo peas, coconut milk and chopped spring onions in a saucepan. Add the salt, pepper, all-purpose seasoning, thyme sprigs and the whole Scotch bonnet – do not burst it or the rice will be too fiery. This combination creates the aromatic foundation of authentic Jamaican rice and peas.
13. Cook the rice (25 mins)
    Bring the coconut milk mixture to a gentle boil, then add the browning and basmati rice. Stir once, cover with a lid and cook on a medium heat until the liquid has been absorbed. Turn the heat down to very low and cook gently for a further 20 minutes. Do not lift the lid during cooking – the steam cooks the rice perfectly for fluffy rice and peas.
14. Serve the Caribbean feast (5 mins)
    Garnish the curry goat with sliced mixed chillies, sliced spring onions and pea shoots. Arrange the jerk chicken on a serving platter alongside the curry goat. Fluff the rice and peas with a fork and serve in generous portions. This curry goat and jerk chicken with rice and peas is a celebration of Caribbean flavours perfect for sharing with family and friends.

Tips for success

• Marinate both meats overnight for the deepest, most authentic Caribbean flavours in your curry goat and jerk chicken
• Handle Scotch bonnet chillies with care – wear gloves and avoid touching your eyes when preparing this rice and peas recipe
• Keep the Scotch bonnet whole in the rice to infuse flavour without overwhelming heat
• Brown the goat meat in batches for proper caramelisation and richer curry goat sauce
• Do not lift the lid while the rice and peas cooks – trust the steam to perfect your coconut rice

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