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Serves
US | Metric
Ingredients
  • 5 Boneless chicken thighs
  • 2 tbsps Mild curry paste (you can use Korma paste)
  • 1 White onion
  • 1 Red bell pepper
  • 2 Red chillies
  • 1 Small mango cut into chunks
  • 1 Medium sweet potato cut into chunks
  • 2 Heaped teaspoon Ginger paste
  • 2 Heaped teaspoon Garlic paste
  • Handful of chopped coriander
  • 2 tsps Turmeric
  • 400 ml Coconut milk
  • Salt and pepper to season
Carribean Chicken Curry Carribean Chicken Curry
Carribean Chicken Curry

Chicken thighs, sweet potato, mango and chilli in a creamy spiced coconut sauce

Prep 45 minutes
Total 45 minutes

Dice the onion, bell pepper and chilli then throw in a hot oiled frying pan. Cook for 5 minutes or until softened. Slice the chicken and add to the pan. Cook until chicken has browned.


At this point, boil some salted water in a saucepan and pop in the sweet potato chunks until softened.


Back to the frying pan, add in the garlic and ginger paste, stir and then add in the curry paste and turmeric. Stir round for a few minutes then pour in the coconut milk. Mix and allow to bubble away for 10 minutes, stirring occasionally.


Add in the sweet potato, mango chunks, coriander and cook for a further 5 minutes.


Serve on top of rice.

Carribean Chicken Curry Carribean Chicken Curry
Carribean Chicken Curry

Chicken thighs, sweet potato, mango and chilli in a creamy spiced coconut sauce

favorite
print
like
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 5 Boneless chicken thighs
  • 2 tbsps Mild curry paste (you can use Korma paste)
  • 1 White onion
  • 1 Red bell pepper
  • 2 Red chillies
  • 1 Small mango cut into chunks
  • 1 Medium sweet potato cut into chunks
  • 2 Heaped teaspoon Ginger paste
  • 2 Heaped teaspoon Garlic paste
  • Handful of chopped coriander
  • 2 tsps Turmeric
  • 400 ml Coconut milk
  • Salt and pepper to season

Dice the onion, bell pepper and chilli then throw in a hot oiled frying pan. Cook for 5 minutes or until softened. Slice the chicken and add to the pan. Cook until chicken has browned.


At this point, boil some salted water in a saucepan and pop in the sweet potato chunks until softened.


Back to the frying pan, add in the garlic and ginger paste, stir and then add in the curry paste and turmeric. Stir round for a few minutes then pour in the coconut milk. Mix and allow to bubble away for 10 minutes, stirring occasionally.


Add in the sweet potato, mango chunks, coriander and cook for a further 5 minutes.


Serve on top of rice.