This cheeky little curry is inspired by the Hairy Bikers “Chicken and the Egg” book’s Caribbean chicken curry, it’s just that we replace the chicken with rabbit! You’ll find most recipes can be swapped over. You’ll need to adjust cooking times, as rabbit needs a little longer than chicken does to soften up, so give it an extra 30 mins per hour you’d have cooked the chicken for!
“Rice and peas” is also a traditional rice dish, made with pretty much whatever is available at the time for us. Normally with coconut milk, onion, kidney beans and a good scoop of creole spice mix for good measure. It’s a spice mix we’ve always get to hand and works well enough! Today we had sliced onion, 1 garlic clove (crushed), fresh chillis and frozen broad beans, topped up with chicken stock and left to cook. (We’ve run out of coconut milk, so just made do!)