Again looking for idea recipes vickys jamaican-style coconut mango chicken curry gf df ef sf nf that are interesting? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious vickys jamaican-style coconut mango chicken curry gf df ef sf nf should had aroma and taste that could provoke our taste buds.

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Ingredients and seasonings used in make

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

Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF is something which I've loved when my friend come in week day. Vickys Jamaican-Style Coconut Mango Chicken Curry GF DF EF SF NF Hey everyone, it's Brad, welcome to our recipe page. Today, we're going to prepare a distinctive dish, vickys jamaican-style coconut mango chicken curry gf df ef sf nf. It is one of my favorites.

How to cook 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 (see recipe)
10. Done and ready to serve!

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relatives or to be creations in selling food. Hope it’s useful and good luck!