Owen Punselie’s Spicy Coconut Chicken and Rice
In this 2nd episode of 5 O’ Clock Apron Podcast with Good Food, Owen welcomes Claire into his gorgeous kitchen in Bristol and sets about cooking with a confidence and flair that can only come from people cook often and cook well. Owen Punselie works for Bristol Waste and Recycling managing a squad of 12 people working in waste management in the city of Bristol. He’s also an American full football scholarship alumni and fairly new to his role with Bristol Waste; “As jobs go, it’s a great cardiovascular workout,” he tells Claire, “you also end up walking up to 12 miles on shift with each recycling truck being responsible for processing the waste of up to 750 houses each day.”
Owen introduces himself as Dutch with Nigerian heritage, mentions he likes Spanish food, not too keen on vegetables, and he really likes coconut milk. Owen tells Claire he’s going to show her how to make Paella, the coconut milk mystifies Claire, there is also Jerk seasoning and Soy Sauce in the line-up, not everyday paella ingredients. Owen can cook, it was his mum who taught him, and so with the pan bubbling and the kitchen smelling delicious, Claire and Owen ditch calling it paella, renaming the recipe instead, Owen’s Spicy Coconut Chicken Rice!
Owen was a delight to cook with for the podcast, an absolute gentleman, who recycles with gusto.
*Note: For the podcast recording, Owen used an All-Purpose Spice Blend and Magi Seasoning. Here at home in my kitchen, and for the most part, though there are some exceptions, I tend to use my own spice collection, blending spices for whatever it is I am cooking. I checked the ingredients listed on both the All-Purpose and the Magi Seasoning and I’m satisfied I have both covered here in the spices listed, including the garlic and ginger used.
INGREDIENTS
To feed 4
600g chicken, thighs or breast, boned and diced 3cm (or cook on the bone, adjusting the cook time)
2 tsp sweet or hot paprika
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½ tsp ground turmeric
¼ tsp ground clove
4 bay leaves, scrunched
1 tbsp soy sauce
3 tbsp neutral oil
2 onions, peeled and finely diced
2 long red peppers, or use regular shaped, diced
4 large tomatoes, diced
Pinch of dried chilli flakes, to taste
4 garlic cloves, peeled and finely diced
2cm piece of ginger, peeled and finely chopped or grated
400g tin coconut milk
Salt and plenty of black pepper, to taste
Fresh green chilli, finely sliced, to serve
Steamed rice, to serve
METHOD
In a mixing bowl, add the diced chicken along with ground spices*, bay leaves, soy sauce, 1 tbsp oil, pinch of salt and plenty of black pepper, put to one side whilst you cook the onions and peppers.
In a large pan over a moderate – high heat, add the remaining oil and onions to the pan. Cook the onions for around 10 minutes with a pinch of salt to soften. Add the garlic and ginger and cook for 2 minutes more. Add the diced chicken, including all the marinade to the pan and fry the chicken off for a couple more minutes.
Add the peppers and tomatoes to the chicken and onions in the pan, mixing well to coat, add the chilli flakes and the coconut milk and bring the pan to the simmer, then put a lid on the pan and reduce the heat to moderate – low and cook for around 35 minutes, until the chicken is cooked through and the sauce is thickened and rich tasting.
Remove from the heat and serve the curry with some steamed rice and plenty of freshly sliced chilli, if using.