Vickys Jamaican-Style Coconut and Mango Chicken Curry, Gluten, Dairy, Egg & Soy-Free Recipe

Name: Vickys Jamaican-Style Coconut and Mango Chicken Curry, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put the spice ingredients into a grinder or use a pestle and mortar to bash them into a paste.
2
Set aside
3
Put half of the oil into a large pot over a medium heat and brown off the chopped chicken
4
Transfer the cooked chicken to a plate and set aside covered with foil
5
Add the rest of the oil to the pot and cook the onions, butternut squash, aubergine and potatoes until golden
6
Add the spice mix and stir in to infuse the flavours for a further 5 minutes
7
Add the mango, papaya, coconut milk, chicken stock, tamarind paste and bay leaves
8
Bring to the boil then simmer, covered for 40 minutes.
9
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
10
Add the lime juice and adjust the seasonings to taste, adding salt and extra chilli if desired
11
Serve with my previously posted coconut rice from this recipe.
12
I like to mix a handful of dessicated coconut into the rice here for extra flavour

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 tsp ground turmeric, 1 tsp ground coriander, 1 tsp mustard seeds, 3 clove garlic, and more.

Yes, Vickys Jamaican-Style Coconut and Mango Chicken Curry, Gluten, Dairy, Egg & Soy-Free falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vickys Jamaican-Style Coconut and Mango Chicken Curry, Gluten, Dairy, Egg & Soy-Free

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