Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys jamaican-style coconut mango chicken curry gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook vickys jamaican-style coconut mango chicken curry gf df ef sf nf using 21 ingredients and 9 steps. Here is how you can achieve it.

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

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

Instructions 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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