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

Name: Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 tsp ground turmeric; 1 tsp ground coriander; 1 tsp mustard seeds; 3 clove garlic; 1/2 Scotch Bonnet chilli pepper, deseeded; 1 tsp sea salt; 4 tbsp sunflower oil, divided; 6 medium skinless, boneless chicken breasts, diced; 2 onions, chopped; 1 small butternut squash, diced; 1 large aubergine / eggplant, diced; 6 small waxy yellow potatoes, diced; 1 ripe mango, peeled and diced; 1 ripe papaya, peeled and diced; 400 ml full fat canned coconut milk; 300 ml good chicken stock; 1/2 tbsp tamarind paste; 3 bay leaves; 1 juice of half a lime

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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. The heat comes more from the mustard seeds than the pepper really here, it's more delicately flavoured and the fruit helps balance it out

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

1 hour

6 servings

Curry Spice
1/4 tspground turmeric
1 tspground coriander
1 tspmustard seeds
3 clovegarlic
1/2Scotch Bonnet chilli pepper, deseeded
1 tspsea salt
Curry
4 tbspsunflower oil, divided
6medium skinless, boneless chicken breasts, diced
2onions, chopped
1small butternut squash, diced
1large aubergine / eggplant, diced
6small waxy yellow potatoes, diced
1ripe mango, peeled and diced
1ripe papaya, peeled and diced
400 mlfull fat canned coconut milk
300 mlgood chicken stock
1/2 tbsptamarind paste
3bay leaves
1juice of half a lime

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Steps

1 hour

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.wasmer.app/us/recipes/347853-vickys-jerk-chicken-with-jamaican-style-rice-peas-gluten-dairy-egg-soy-nut-free

Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF

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Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on July 05, 2014 12:00

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!