Easy Homemade Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF here.
While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.
Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.
Ingredients of Easy Homemade Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF Recipe
- 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
- 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
How To Make Easy Homemade Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF Recipe
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
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