Caribbean Chicken Curry

A great dish to warm yourself up with - fruity and spicy!

4
10
30
Equipment: 
  • Saucepan
  • Chopping board
  • Sharp knife
  • Wooden spoon
  • Measuring spoons
Ingredients: 
  • 4 chicken breasts, skin removed, cut into bitesize pieces
  • 1 tbsp vegetable oil
  • 1 garlic clove, peeled and crushed
  • 1 onion, peeled and diced
  • 1 tbsp mild curry paste
  • 1 red chilli, de-seeded and finely chopped
  • 1 mango, peeled and diced
  • 5cm piece of root ginger, peeled and finely chopped
  • 300ml light coconut milk
  • 2 tbsp fresh coriander, washed and finely chopped
Simple steps: 
  1. Heat the oil in the saucepan, add the garlic, chilli, ginger and garlic and cook over a medium heat for 4 minutes
  2. Add the chicken, stir thoroughly and cook for another 5 minutes, or until lightly browned
  3. Add the curry paste and stir for about a minute
  4. Add the coconut milk, stir and simmer for 20 minutes
  5. Add the mango and coriander and cook for another 5 minutes

Serve with rice and peas

Calories: 
432
Protein: 
55.5g
Fat: 
16.9g
Saturated fat: 
8.9g
Carbohydrates: 
13.2g
Sugars: 
8.3g
Salt: 
295mg
Dietary fibre: 
1.8g
Allergen information: 
Cannot guarantee nut free
Mustard