Caribbean chicken curry
Skill level: Easy peasy
A traditional Caribbean recipe gives an exotic twist to the dinner table - this chicken curry is complete with rice and peas, so you know you’re also getting some of your five a day with this easy chicken curry recipe. This recipe makes enough curry to serve four people so it’s a great meal to make to fill up the whole family – make it today and you’ll not be disappointed.
- 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
- To make this chicken curry, 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.