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

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

Source : Put The Spice Ingredients Into A Grinder Or Use A Pestle And Mortar To Bash Them Into A Paste Set Asideput Half Of The Oil Into A Large Pot Over A Medi...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 5, 2026

Step:

  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

Ingredients

  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

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