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

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

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We hope you got insight from reading it, now let’s go back to vickys jamaican-style coconut mango chicken curry gf df ef sf nf recipe. 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 do it.

The ingredients needed to prepare Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:

  1. Get of Curry Spice.
  2. Use 1/4 tsp of ground turmeric.
  3. Prepare 1 tsp of ground coriander.
  4. Take 1 tsp of mustard seeds.
  5. Provide 3 clove of garlic.
  6. You need 1/2 of Scotch Bonnet chilli pepper, deseeded.
  7. You need 1 tsp of sea salt.
  8. Take of Curry.
  9. Provide 4 tbsp of sunflower oil, divided.
  10. Prepare 6 of medium skinless, boneless chicken breasts, diced.
  11. Use 2 of onions, chopped.
  12. Prepare 1 of small butternut squash, diced.
  13. Provide 1 of large aubergine / eggplant, diced.
  14. Take 6 of small waxy yellow potatoes, diced.
  15. Use 1 of ripe mango, peeled and diced.
  16. You need 1 of ripe papaya, peeled and diced.
  17. Prepare 400 ml of full fat canned coconut milk.
  18. Get 300 ml of good chicken stock.
  19. Use 1/2 tbsp of tamarind paste.
  20. Take 3 of bay leaves.
  21. Prepare 1 of juice of half a lime.

Instructions 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.

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