A traditional Caribbean recipe gives an exotic twist to the dinner table – this chicken curry is complete with rice and peas
4 skinless chicken breasts, cut into 2cm (1in) cubes
1tbsp oil1 small onion, peeled and finely chopped
1 garlic clove, peeled
5cm (2in) piece of root ginger, peeled and roughly chopped
1 red chilli, deseeded
1tbsp of mild curry paste
400ml (14fl oz) can of coconut milk
1 large mango, peeled and cut into chunks
2tbsp fresh coriander, finely chopped
Rice and peas 350g (12oz) long grain rice
130g (5oz) can kidney beans, drained and rinsed
2 spring onions, sliced
Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic, ginger and chilli.
Cook for 3 – 4 mins.Add the chicken and cook for 5 mins, or until sealed and lightly browned.Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 mins.Stir in the mango and coriander, and simmer for a further 5 mins.While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 mins before the end of cooking, add the coconut milk and red kidney beans.Drain and pile the rice onto individual plates, garnished with the spring onions and top with the Caribbean chicken curry.
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