Vickys Jamaican Style Coconut Mango Chicken Curry Gf Df Ef Sf Nf Recipe by Vicky@Jacks Free-From Cookbook
Cooking Instructions 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 1 Put the spice ingredients into a grinder or use a pestle and mortar to bash them into a paste. Set aside 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 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 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 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 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 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 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 8 Add the lime juice and adjust the seasonings to taste, adding salt and extra chilli if desired 9 9 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls S'more Cupcakes Fluffy Buttermilk Pancakes Lamb Shanks braised in Red Wine Morrocan chicken and chickpea soup Big Mac Sauce S'more Cupcakes Fluffy Buttermilk Pancakes Lamb Shanks braised in Red Wine Morrocan chicken and chickpea soup Big Mac Sauce Vickys Brandied Cherries, Gluten, Dairy, Egg & Soy-Free Golden Beetroot and Lentils with Chorizo and Charred Baby Gem Vickys Brandy Snaps and Baskets, GF DF EF SF NF Bacon and tomato sandwich Lamb Shanks braised in Red Wine Moroccan Style Hummus French toast Blueberry Cheesecake Corn casserole Broccoli pasta salad Vickys Brandied Cherries, Gluten, Dairy, Egg & Soy-Free Golden Beetroot and Lentils with Chorizo and Charred Baby Gem Vickys Brandy Snaps and Baskets, GF DF EF SF NF Bacon and tomato sandwich Lamb Shanks braised in Red Wine Moroccan Style Hummus French toast Blueberry Cheesecake Corn casserole Broccoli pasta salad