Caribbean chicken curry
A traditional Caribbean recipe gives an exotic twist to the dinner table - this chicken curry is complete with rice and peas
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Prep time: 15 mins
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Cooking time: 45 mins
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Total time: 1 hr
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Serves: 4
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Skill level: Easy peasy
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Costs: Mid-price
Ingredients
- 4 skinless chicken breasts, cut into 2cm (1in) cubes
- 1tbsp oil
- 1 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
- 350g (12oz) long grain rice
- 130g (5oz) can kidney beans, drained and rinsed
- 2 spring onions, sliced
Method
- Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Dave Matthews, posted 3 weeks ago
Having had years of Indian cookery classes, ALWAYS use frozen peas and don't forget SALT & PEPPER.
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dee, posted 3 months ago
looks very nice, although using fresh peas instead of canned would give a more authentic look and taste however this would add a couple more hours to the cooking time of soaking and cooking the peas.
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Mark Giles, posted 7 months ago
The recipe doesn't state when to put the carefully-prepared ginger -root in!
