Caribbean chicken and mango curry

3 steps

Cook:50min

Updated at: Thu, 17 Aug 2023 03:12:10 GMT

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Ingredients

4 servings

2 tablespoonsneutral cooking oil

3 cmginger

piece, peeled and finely grated

1carrot

finely diced

1 teaspoontomato puree

2 teaspoonshot curry powder

or mild Jamaican, make mild curry powder hotter by adding 1/4 teaspoon hot chilli powder

600gskinless boneless chicken thighs

or breasts, cut into bite-sized pieces

200mlchicken stock

hot

1Scotch bonnet chilli

left whole, slit down one side

3 sprigsthyme

1potato

medium, peeled and cut into 2 cm cubes

400mlfull-fat coconut milk

from a well-shaken can

0.5mango

depending on size and sweetness, peeled and cut into 2 cm piece

Coconut Rice ‘n’ Peas

or plain rice, to serve

Instructions

Step 1

1.Heat the oil in a large deep saucepan with a lid, set over a medium heat. Add the onion and cook for about 8 minutes, until beginning to soften and brown. Add a generous pinch of salt along with the garlic, ginger, carrot and tomato puree and cook for 1 minute, stirring, then the curry powder. Cook, stirring all the time, for 2 minutes, then add the chicken and saute for 4 minutes, thoroughly coating it in the spice mixture.

Step 2

2. Pour the stock into to pan, add the chilli, thyme and potato and bring up to a simmer. Cover and cook until the chicken has cooked through and the potato is tender, about 20 – 25 minutes. Pour in the coconut milk and add the mango pieces, then stir well and bring back to a simmer.

Step 3

3. Taste for salt and spice and remove the chillies if it is fiery enough for you, or add a pinch of hot chilli powder of not. Remove the chillies and the sprigs of thyme before serving. Serve with coconut rice and peas or plain rice.