Simple Way to Producing Tasty 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

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 cook vickys jamaican-style coconut mango chicken curry gf df ef sf nf using 21 ingredients and 9 steps. Here is how you achieve it.

Here are the ingridients that are required to make a remarkably good Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:

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

Done with the ingridients? Here are the steps on preparing 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.

Heat a pan on medium heat, add oil, once the oil is hot. Mango Chicken Coconut Curry ~ A little bit spicy and creamy, and a whole lotta delicious, this Thai-inspired curry is loaded with chicken and mango. Air Fried Thai Style Mango Crispy Chicken 泰式芒果脆鸡 Work from Home Chicken Recipe 气炸锅. This Thai Style Mango Crispy Chicken is. Mango Chicken Coconut Curry – The Complete Savorist.

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