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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys jamaican-style coconut mango chicken curry gf df ef sf nf. It is one of my favorites. This time, I am going to make it a 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 well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have vickys jamaican-style coconut mango chicken curry gf df ef sf nf using 21 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:
  1. Take Curry Spice
  2. Make ready ground turmeric
  3. Make ready ground coriander
  4. Take mustard seeds
  5. Make ready garlic
  6. Get Scotch Bonnet chilli pepper, deseeded
  7. Prepare sea salt
  8. Make ready Curry
  9. Make ready sunflower oil, divided
  10. Take medium skinless, boneless chicken breasts, diced
  11. Get onions, chopped
  12. Prepare small butternut squash, diced
  13. Get large aubergine / eggplant, diced
  14. Get small waxy yellow potatoes, diced
  15. Prepare ripe mango, peeled and diced
  16. Take ripe papaya, peeled and diced
  17. Take full fat canned coconut milk
  18. Take good chicken stock
  19. Make ready tamarind paste
  20. Get bay leaves
  21. Take 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 special food vickys jamaican-style coconut mango chicken curry gf df ef sf nf recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!