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’re 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 food recipes. For mine, I am going to 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 favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something which I’ve loved my whole life.

To get started 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 cook it.

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