Caribbean Chicken Curry With Rice and Peas

Ingredients

• 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

Rice and peas

• 12 ounces long grain rice
• 5 ounces kidney beans, drained and rinsed
• 2 scallions, sliced

Directions

1. 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. 2

   Add the chicken and cook for 5 mins, or until sealed and lightly browned.

3. 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. 4

   Stir in the mango and cilantro, and simmer for a further 5 minutes

5. 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. 6

   Drain and pile the rice onto individual plates, garnished with the scallions and top with the Caribbean chicken curry.