Home Dish Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF
Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF favourite

Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF

This is a special curry, great for entertaining. It's not a scorching hot curry but feel free to add more heat if you want too. The heat comes more from the mustard seeds than the pepper really here, it's more delicately flavoured and the fruit helps balance it out

Ingredient

Food ration :

6 servings

Cooking time :

1 hour
1/4 tsp

ground turmeric

1 tsp

ground coriander

1 tsp

mustard seeds

3 clove

garlic

1/2

Scotch Bonnet chilli pepper, deseeded

1 tsp

sea salt

4 tbsp

sunflower oil, divided

6

medium skinless, boneless chicken breasts, diced

2

onions, chopped

1

small butternut squash, diced

1

large aubergine / eggplant, diced

6

small waxy yellow potatoes, diced

1

ripe mango, peeled and diced

1

ripe papaya, peeled and diced

400 ml

full fat canned coconut milk

300 ml

good chicken stock

1/2 tbsp

tamarind paste

3

bay leaves

1

juice of half a lime

Cooking instructions

* Step 1

Put the spice ingredients into a grinder or use a pestle and mortar to bash them into a paste. Set aside

* Step 2

Put half of the oil into a large pot over a medium heat and brown off the chopped chicken

* Step 3

Transfer the cooked chicken to a plate and set aside covered with foil

* Step 4

Add the rest of the oil to the pot and cook the onions, butternut squash, aubergine and potatoes until golden

* Step 5

Add the spice mix and stir in to infuse the flavours for a further 5 minutes

* Step 6

Add the mango, papaya, coconut milk, chicken stock, tamarind paste and bay leaves

* Step 7

Bring to the boil then simmer, covered for 40 minutes. If the liquid gets too low add extra stock but you don't want to dilute the other flavours too much so keep an eye on the pan

* Step 8

Add the lime juice and adjust the seasonings to taste, adding salt and extra chilli if desired

* Step 9

Serve with my previously posted coconut rice from this recipe. I like to mix a handful of dessicated coconut into the rice here for extra flavour

Note: if there is a photo you can click to enlarge it

Tag

ground turmeric ground coriander mustard seeds garlic Scotch Bonnet chilli pepper, deseeded sea salt sunflower oil, divided medium skinless, boneless chicken breasts, diced onions, chopped small butternut squash, diced large aubergine / eggplant, diced small waxy yellow potatoes, diced ripe mango, peeled and diced ripe papaya, peeled and diced full fat canned coconut milk good chicken stock tamarind paste Bay leaves juice of half a lime

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