Caribbean chicken curry with rice and peas

28 February 2019

Caribbean chicken curry with rice and peas

Serves: 4


1 tbsp oil

1 small onion, peeled and finely chopped

1 garlic clove, peeled

5cm piece of root ginger, peeled and roughly chopped

1 red chilli, deseeded

1 tbsp of mild curry paste

400ml can of coconut milk

1 large mango, peeled and cut into chunks

2 tbsp fresh coriander, finely chopped

For the rice and peas:

350g long grain rice

130g can kidney beans, drained and rinsed

2 spring onions, sliced


  • Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic, ginger and chilli. Cook for 3 – 4 minutes.
  • Add the chicken and cook for 5 minutes, or until sealed and lightly browned.
  • Add the curry paste and cook for 1 minute, add 300ml of coconut milk and simmer over a moderate heat for 20 minutes.
  • Stir in the mango and coriander, and simmer for a further 5 minutes.
  • While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 minutes before the end of cooking, add the rest of the coconut milk and red kidney beans.
  • Drain and pile the rice onto individual plates, garnished with the spring onions and top with the Caribbean chicken curry.

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