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, I hope you are having an amazing day today. Today, we’re going to make a special dish, vickys jamaican-style coconut mango chicken curry gf df ef sf nf. One of my favorites. For mine, I’m gonna 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 well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. 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:
  1. Make ready Curry Spice
  2. Prepare ground turmeric
  3. Get ground coriander
  4. Prepare mustard seeds
  5. Take garlic
  6. Make ready Scotch Bonnet chilli pepper, deseeded
  7. Prepare sea salt
  8. Make ready Curry
  9. Take sunflower oil, divided
  10. Prepare medium skinless, boneless chicken breasts, diced
  11. Prepare onions, chopped
  12. Take small butternut squash, diced
  13. Take large aubergine / eggplant, diced
  14. Take small waxy yellow potatoes, diced
  15. Get ripe mango, peeled and diced
  16. Take ripe papaya, peeled and diced
  17. Make ready full fat canned coconut milk
  18. Prepare good chicken stock
  19. Make ready tamarind paste
  20. Take bay leaves
  21. Make ready juice of half a lime
Steps 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 it 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 sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!