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
- Rice and peas
- 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.