Caribbean chicken curry

Caribbean Chicken curry


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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