Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF - Family warmth and closeness is usually obtained in uncomplicated approaches. One particular of them is cooking and serving food for the loved ones. As a housewife, naturally you don't choose to miss a meal together ideal? Cuisine can also be the crucial to a satisfied household, many feel homesick since their cooking has been located elsewhere.
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Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is one of the most popular of current trending foods in the world. It's simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have vickys jamaican-style coconut mango chicken curry gf df ef sf nf using 21 ingredients and 9 steps. Here is how you can achieve that.
Composition needed to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:
- Curry Spice
- 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
- Curry
- 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
Steps to serve Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:
- Put the spice ingredients into a grinder or use a pestle and mortar to bash them into a paste. Set aside
- Put half of the oil into a large pot over a medium heat and brown off the chopped chicken
- Transfer the cooked chicken to a plate and set aside covered with foil
- Add the rest of the oil to the pot and cook the onions, butternut squash, aubergine and potatoes until golden
- Add the spice mix and stir in to infuse the flavours for a further 5 minutes
- Add the mango, papaya, coconut milk, chicken stock, tamarind paste and bay leaves
- 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
- Add the lime juice and adjust the seasonings to taste, adding salt and extra chilli if desired
- 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 - - https://cookpad.com/us/recipes/347853-vickys-jerk-chicken-with-jamaican-style-rice-peas-gluten-dairy-egg-soy-nut-free
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