Jamaican Chicken & Mango Curry

I’m becoming obsessed with cooking chicken and mango together. The enzymes found in mango help to break down proteins and so result in the chicken being wonderfully tender and moist. Its surprising how many different meals I can sneak it in to. When making this, I got my beans mixed up. I was supposed to use kidney beans, but ended up with cannellini  beans instead. They are practically the same, only kidney beans are red and cannellini are white. This makes no difference to me. They worked just as well. Adding beans to rice when cooking is such a simple way of adding extra fibre and protein to your meal with minimal fuss. They help to make the rice more interesting and add texture.

Print Recipe
Jamaican Chicken & Mango Curry
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Instructions
To Prepare:
  1. Peel and thinly slice the onion. Thinly slice the chilli.
  2. Peel and grate the garlic and ginger.
  3. Add the onion, chilli, garlic and ginger to a large lidded frying pan with the coconut oil.
  4. Peel, stone and dice the mango in to bite size pieces.
  5. Cut the chicken breasts in to bite sized pieces.
  6. Measure out the coconut milk.
To Cook:
  1. Heat the frying pan over a medium heat and fry the contents, stirring regularly for 3 minutes.
  2. Sprinkle in the jerk seasoning and stir to coat everything in the spices.
  3. Add the chicken to the pan and continue to fry, stirring regularly for 3 more minutes.
  4. Lower the heat to medium-low and pour in the coconut milk and water.
  5. Add the mango and leave to simmer for 20 minutes.
  6. Meanwhile make the rice by weighing out the rice in to a lidded saucepan, make up the chicken stock and pour it in with the rice.
  7. Add in the beans, cover the pan with a lid and place over a medium heat for 15 minutes.
  8. With a couple of minutes left on the chicken curry, add in the spinach leaves and stir well.
  9. Shred and sprinkle over the coriander.
  10. Remove the curry from the heat, once the spinach has wilted.
  11. Once cooked, divide the rice between 2 bowls. Serve the curry on top and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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