Caribbean Chicken Curry with Rice and Peas

Preparation Time: 5 minutes
Cooking time: 30 minutes
Serves: 4

Rice and peas is a traditional Caribbean dish, but do not expect to see any garden peas – the peas are actually red kidney beans!

Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.

Ingredients

4 British chicken skinless breasts, cut into 2cm cubes
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

Method

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 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 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.

Nutritional Information   Per Serving Per 100g Calories 397 kcal 111 kcal Protein 19.5 g 5.5 g Carbohydrates 20.2 g 5.7 g Fat 23.5 g 6.6 g Saturated Fat 7.4 g 2.1 g