Caribbean Chicken Curry With Rice and Peas
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 skinless chicken breasts, cut into 1in cubes
- 1 tablespoon oil
- 1 small onion, peeled and finely chopped
- 1 garlic clove, peeled
- 2 inches piece gingerroot, peeled and roughly chopped
- 1 red chili pepper, deseeded
- 1 tablespoon mild curry paste
- 1 2⁄3 cups coconut milk
- 1 large mango, peeled and cut into chunks
- 2 tablespoons fresh cilantro, finely chopped
-
Rice and peas
- 12 ounces long grain rice
- 5 ounces kidney beans, drained and rinsed
- 2 scallions, sliced
directions
- Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic and chilli. Cook for 3 - 4 minutes
- Add the chicken and cook for 5 mins, or until sealed and lightly browned.
- Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 minutes
- Stir in the mango and cilantro, and simmer for a further 5 minutes
- While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 mins before the end of cooking, add the coconut milk and red kidney beans.
- Drain and pile the rice onto individual plates, garnished with the scallions and top with the Caribbean chicken curry.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)