Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF
Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vickys jamaican-style coconut mango chicken curry gf df ef sf nf. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something that I have loved my whole life.

To begin 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 can achieve it.

The ingredients needed to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:
  1. Make ready Curry Spice
  2. Make ready 1/4 tsp ground turmeric
  3. Take 1 tsp ground coriander
  4. Prepare 1 tsp mustard seeds
  5. Take 3 clove garlic
  6. Take 1/2 Scotch Bonnet chilli pepper, deseeded
  7. Make ready 1 tsp sea salt
  8. Make ready Curry
  9. Get 4 tbsp sunflower oil, divided
  10. Get 6 medium skinless, boneless chicken breasts, diced
  11. Get 2 onions, chopped
  12. Take 1 small butternut squash, diced
  13. Take 1 large aubergine / eggplant, diced
  14. Prepare 6 small waxy yellow potatoes, diced
  15. Take 1 ripe mango, peeled and diced
  16. Take 1 ripe papaya, peeled and diced
  17. Take 400 ml full fat canned coconut milk
  18. Get 300 ml good chicken stock
  19. Make ready 1/2 tbsp tamarind paste
  20. Make ready 3 bay leaves
  21. Prepare 1 juice of half a lime
Instructions to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:
  1. Put the spice ingredients into a grinder or use a pestle and mortar to bash them into a paste. Set aside
  2. Put half of the oil into a large pot over a medium heat and brown off the chopped chicken
  3. Transfer the cooked chicken to a plate and set aside covered with foil
  4. Add the rest of the oil to the pot and cook the onions, butternut squash, aubergine and potatoes until golden
  5. Add the spice mix and stir in to infuse the flavours for a further 5 minutes
  6. Add the mango, papaya, coconut milk, chicken stock, tamarind paste and bay leaves
  7. 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
  8. Add the lime juice and adjust the seasonings to taste, adding salt and extra chilli if desired
  9. 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

So that’s going to wrap this up with this exceptional food vickys jamaican-style coconut mango chicken curry gf df ef sf nf recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!