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 prepare a distinctive 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 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 in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first 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 it.

The ingredients needed to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:
  1. Take Curry Spice
  2. Prepare 1/4 tsp ground turmeric
  3. Take 1 tsp ground coriander
  4. Prepare 1 tsp mustard seeds
  5. Take 3 clove garlic
  6. Prepare 1/2 Scotch Bonnet chilli pepper, deseeded
  7. Prepare 1 tsp sea salt
  8. Get Curry
  9. Prepare 4 tbsp sunflower oil, divided
  10. Take 6 medium skinless, boneless chicken breasts, diced
  11. Prepare 2 onions, chopped
  12. Make ready 1 small butternut squash, diced
  13. Prepare 1 large aubergine / eggplant, diced
  14. Prepare 6 small waxy yellow potatoes, diced
  15. Get 1 ripe mango, peeled and diced
  16. Prepare 1 ripe papaya, peeled and diced
  17. Prepare 400 ml full fat canned coconut milk
  18. Take 300 ml good chicken stock
  19. Take 1/2 tbsp tamarind paste
  20. Prepare 3 bay leaves
  21. Make ready 1 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 this up for this exceptional food vickys jamaican-style coconut mango chicken curry gf df ef sf nf recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!