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

Hello everybody, it's Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Favorite Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF estimated approx 1 hour.

To get started with this particular recipe, we have to prepare a few components. 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 can achieve that.

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

Ingredients and spices that need to be Prepare to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:

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

Steps to make 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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So that is going to wrap it up for this special food How to Prepare Award-winning Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF. Thanks so much for reading. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!