Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys jamaican-style coconut mango chicken curry gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this 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 cook it.

The ingredients needed to make Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF:

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

Steps 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

So that is going to wrap it up with this exceptional food vickys jamaican-style coconut mango chicken curry gf df ef sf nf recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!