1 small plantain, about 375 g (12 oz), peeled and thinly sliced
250 g (8 oz) skinless chicken breast fillets, thinly sliced
2 tomatoes, roughly chopped
150 ml (1/4 pint) coconut milk
150 ml (1/4 pint) passata
2 tablespoons Jamaican jerk seasoning
1 tablespoon thyme leaves, to garnish (optional)
ready-cooked rice, to serve
Heat the oil in a frying pan, add the plantain and cook over a high heat for 2 minutes, stirring occasionally, then remove from the pan with a slotted spoon and set aside. Add the chicken to the pan and cook for a further 5 minutes, stirring occasionally, until the chicken is golden and cooked through. Return the plantain to the pan.
Add the tomatoes, coconut milk, passata and jerk seasoning and bring to the boil, then cook for 2 minutes until piping hot. Spoon into 2 warm serving bowls and scatter with the thyme leaves, if using. Serve with rice.