Caribbean chicken curry with rice and peas

Caribbean chicken curry with rice and peas

Serves: 4


  • 4 skinless Red Tractor chicken breasts, cut into 2cm cubes
  • 1 tbsp oil1 small onion, peeled and finely chopped
  • 1 garlic clove, peeled
  • 5cm piece of root ginger, peeled and roughly chopped
  • 1 red chilli, deseeded1 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


  1. 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.
  2. Add the chicken and cook for 5 minutes, or until sealed and lightly browned.
  3. Add the curry paste and cook for 1 minute, add 300ml of coconut milk and simmer over a moderate heat for 20 minutes.
  4. Stir in the mango and coriander, and simmer for a further 5 minutes.
  5. 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.
  6. Drain and pile the rice onto individual plates, garnished with the spring onions and top with the Caribbean chicken curry.

Related categories: Love Chicken Recipes Savoury dishes

Last edited: 25 April 2019 at 09:40

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