Search

Caribbean chicken curry

(88 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Caribbean Chicken curry
Caribbean Chicken curry
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

A traditional Caribbean recipe gives an exotic twist to the dinner table - this chicken curry is complete with rice and peas

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
Rice and peas
  • 350g (12oz) long grain rice
  • 130g (5oz) can kidney beans, drained and rinsed
  • 2 spring onions, sliced

Method

  1. 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.
  2. Add the chicken and cook for 5 mins, or until sealed and lightly browned.
  3. 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.
  4. Stir in the mango and coriander, and simmer for a further 5 mins.
  5. 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.
  6. Drain and pile the rice onto individual plates, garnished with the spring onions and top with the Caribbean chicken curry.

Your rating

Average rating

  • 4
(88 ratings)

Your comments

Vicky Smith

Fab recipe me and the hubby really enjoyed this, not one for the kids though a little spicy. I served with onion rings. Ideal for a nice romantic night in 😙

Jane

I've never known anyone to cook rice 'n' peas like that. If using dried peas which can be, Cow peas, Gungo Peas, Red Peas, (Kidney Beans), etc., you'd soak them overnight, drain, then put them into a saucepan WITH the the rice, boil then simmer. If using canned versions, it's the same, except you won't need to soak them. You'd usually use the canned water, then re-use the can to catch tap water to then add to the rice. It's the, 'juice', from the, 'peas' that browns the rice. You can also add the coconut milk at the beginning too. Your way of putting in the, 'peas', after the rice is cooked will not brown the rice. Although I do appreciate people have different methods, the not browning of the rice doesn't, to me, make it authentic enough.

Alan

Some omissions - you should use Caribbean specific curry powder (such as that by Dunns River or Tropical Sun), not just generic mild curry paste, as the spice profile is different. The addition of caribbean hot pepper sauce or alternatively scotch bonnet peppers in the curry also adds some heat and authentic taste. Also, you should cook the rice in the coconut milk with stock (1:1 ratio) rather than just water, plus use black pepper and fresh thyme in the rice.

nebiyah

The kidney beans are the peas

Tony Borg

There is no mention of peas in the ingredients. What kind do we need? i.e.frozen, canned or fresh and how much?. When do we put them in and do they go in the rice or in the curry?

TinyTot

Tasted like a normal curry only a little sweeter. I could really taste the coconut milk...overall an alright recipe! A good pass-time :)

catherine hornsby

i put the ginger in at beginning with chilli and garlic also added 3 tbsp of paste to this dish and 1 green chilli left out the kidney beans as i dont rate them much,served with chunky garlic bread or nann...mmmm gorgeous!

Dave Matthews

Having had years of Indian cookery classes, ALWAYS use frozen peas and don't forget SALT & PEPPER.

dee

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.

Mark Giles

The recipe doesn't state when to put the carefully-prepared ginger -root in!

comments powered by Disqus

FREE Newsletter