Caribbean Chicken Curry With Rice And Peas

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 skinless chicken breasts, cut into 1in cubes
• 1 tablespoon oil
• 1 small onion, peeled and finely chopped
• 1 garlic clove, peeled
• 2 inches piece gingerroot, peeled and roughly chopped
• 1 red chili pepper, deseeded
• 1 tablespoon mild curry paste
• 1 2/3 cups coconut milk
• 1 large mango, peeled and cut into chunks
• 2 tablespoons fresh cilantro, finely chopped
• 12 ounces long grain rice
• 5 ounces kidney beans, drained and rinsed
• 2 scallions, sliced

Recipe

• 1 heat the oil in a medium size saucepan over a medium heat and add the onion, garlic and chilli. cook for 3 - 4 minutes
• 2 add the chicken and cook for 5 mins, or until sealed and lightly browned.
• 3 add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 minutes
• 4 stir in the mango and cilantro, 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 mins before the end of cooking, add the coconut milk and red kidney beans.
• 6 drain and pile the rice onto individual plates, garnished with the scallions and top with the caribbean chicken curry.