Hello everybody, hope you’re having an incredible day today. 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. For mine, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF. This is a special curry, great for entertaining. It's not a scorching hot curry but feel free to add more heat if you want too.
Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something which I have loved my whole 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 it.
The ingredients needed to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:
- Take Curry Spice
- Take 1/4 tsp ground turmeric
- Take 1 tsp ground coriander
- Make ready 1 tsp mustard seeds
- Prepare 3 clove garlic
- Prepare 1/2 Scotch Bonnet chilli pepper, deseeded
- Make ready 1 tsp sea salt
- Prepare Curry
- Prepare 4 tbsp sunflower oil, divided
- Prepare 6 medium skinless, boneless chicken breasts, diced
- Take 2 onions, chopped
- Get 1 small butternut squash, diced
- Get 1 large aubergine / eggplant, diced
- Prepare 6 small waxy yellow potatoes, diced
- Make ready 1 ripe mango, peeled and diced
- Take 1 ripe papaya, peeled and diced
- Get 400 ml full fat canned coconut milk
- Take 300 ml good chicken stock
- Make ready 1/2 tbsp tamarind paste
- Prepare 3 bay leaves
- Take 1 juice of half a lime
It's not a scorching hot curry but feel free to add more heat if you want too. I had enough juice from chicken and veggies to not need chicken broth. I find the combination of Indian spices, mango and coconut absolutely irresistible. Hopefully you will too, writes Diana Henry.
Instructions 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
In a medium-sized bowl, combine the garlic, ginger, cumin, red pepper flakes, salt and olive oil. Add the chicken to the seasoning mixture, coating completely, then discard spice mixture. Add the mango and coconut milk. The Best Mango Coconut Chicken Recipes on Yummly Tropical Smores, Mango Coconut Chicken Rolls With Spring Mix And Sesame-ginger Sauce, Backed Coconut Chicken With Spicy Mango Dipping Sauce.
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