Caribbean chicken curry Recipe

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  • Healthy

serves:

4

Skill:

easy

Prep:

15 min

Cooking:

45 min

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.

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

  • 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.

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