Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF.
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys jamaican-style coconut mango chicken curry gf df ef sf nf. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is one of the most favored of recent trending meals in the world. It's easy, it's fast, it tastes delicious. It's enjoyed by millions every day. They're fine and they look wonderful. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something that I've loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook vickys jamaican-style coconut mango chicken curry gf df ef sf nf using 21 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:
- {Take of Curry Spice.
- {Prepare 1/4 tsp of ground turmeric.
- {Prepare 1 tsp of ground coriander.
- {Prepare 1 tsp of mustard seeds.
- {Take 3 clove of garlic.
- {Prepare 1/2 of Scotch Bonnet chilli pepper, deseeded.
- {Take 1 tsp of sea salt.
- {Make ready of Curry.
- {Get 4 tbsp of sunflower oil, divided.
- {Take 6 of medium skinless, boneless chicken breasts, diced.
- {Get 2 of onions, chopped.
- {Prepare 1 of small butternut squash, diced.
- {Make ready 1 of large aubergine / eggplant, diced.
- {Make ready 6 of small waxy yellow potatoes, diced.
- {Get 1 of ripe mango, peeled and diced.
- {Get 1 of ripe papaya, peeled and diced.
- {Make ready 400 ml of full fat canned coconut milk.
- {Make ready 300 ml of good chicken stock.
- {Make ready 1/2 tbsp of tamarind paste.
- {Make ready 3 of bay leaves.
- {Prepare 1 of juice of half a lime.
Steps to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:
- Put the spice ingredients into a grinder or use a pestle and mortar to bash them into a paste. Set aside.
- Put half of the oil into a large pot over a medium heat and brown off the chopped chicken.
- Transfer the cooked chicken to a plate and set aside covered with foil.
- Add the rest of the oil to the pot and cook the onions, butternut squash, aubergine and potatoes until golden.
- Add the spice mix and stir in to infuse the flavours for a further 5 minutes.
- Add the mango, papaya, coconut milk, chicken stock, tamarind paste and bay leaves.
- Bring to the boil then simmer, covered for 40 minutes. If the liquid gets too low add extra stock but you don't want to dilute the other flavours too much so keep an eye on the pan.
- Add the lime juice and adjust the seasonings to taste, adding salt and extra chilli if desired.
- Serve with my previously posted coconut rice from this recipe. I like to mix a handful of dessicated coconut into the rice here for extra flavour https://cookpad.com/us/recipes/347853-vickys-jerk-chicken-with-jamaican-style-rice-peas-gluten-dairy-egg-soy-nut-free.
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