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

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We hope you got insight from reading it, now let’s go back to vickys jamaican-style coconut mango chicken curry gf df ef sf nf recipe. To cook vickys jamaican-style coconut mango chicken curry gf df ef sf nf you only need 21 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:
  1. Get Curry Spice
  2. You need 1/4 tsp ground turmeric
  3. Provide 1 tsp ground coriander
  4. Prepare 1 tsp mustard seeds
  5. Take 3 clove garlic
  6. Get 1/2 Scotch Bonnet chilli pepper, deseeded
  7. Take 1 tsp sea salt
  8. Prepare Curry
  9. Prepare 4 tbsp sunflower oil, divided
  10. Prepare 6 medium skinless, boneless chicken breasts, diced
  11. Get 2 onions, chopped
  12. Prepare 1 small butternut squash, diced
  13. Take 1 large aubergine / eggplant, diced
  14. Get 6 small waxy yellow potatoes, diced
  15. Use 1 ripe mango, peeled and diced
  16. Take 1 ripe papaya, peeled and diced
  17. Provide 400 ml full fat canned coconut milk
  18. Prepare 300 ml good chicken stock
  19. You need 1/2 tbsp tamarind paste
  20. Take 3 bay leaves
  21. Prepare 1 juice of half a lime
Steps to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:
  1. Put the spice ingredients into a grinder or use a pestle and mortar to bash them into a paste. Set aside
  2. Put half of the oil into a large pot over a medium heat and brown off the chopped chicken
  3. Transfer the cooked chicken to a plate and set aside covered with foil
  4. Add the rest of the oil to the pot and cook the onions, butternut squash, aubergine and potatoes until golden
  5. Add the spice mix and stir in to infuse the flavours for a further 5 minutes
  6. Add the mango, papaya, coconut milk, chicken stock, tamarind paste and bay leaves
  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
  8. Add the lime juice and adjust the seasonings to taste, adding salt and extra chilli if desired
  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 - - https://cookpad.com/us/recipes/347853-vickys-jerk-chicken-with-jamaican-style-rice-peas-gluten-dairy-egg-soy-nut-free

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