Caribbean Chicken Curry

    • 4 skinless chicken breasts, cut into 2cm (1in) cubes
    • 1tbsp oil
    • 1 small onion, peeled and finely chopped
    • 1 garlic clove, peeled
    • 5cm (2in) piece of root ginger, peeled and roughly chopped
    • 1 red chilli, deseeded
    • 1tbsp of mild curry paste
    • 400ml (14fl oz) can of coconut milk
    • 1 large mango, peeled and cut into chunks
    • 2tbsp fresh coriander, finely chopped
    • Rice And Peas
    • 350g (12oz) long grain rice
    • 130g (5oz) can kidney beans, drained and rinsed
    • 2 spring onions, sliced

    • To make this chicken curry, heat the oil in a medium size saucepan over a medium heat and add the onion, garlic, ginger and chili. Cook for 3 � 4 mins.
    • Add the chicken and cook for 5 mins, or until sealed and lightly browned.
    • Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 mins.
    • Stir in the mango and coriander, and simmer for a further 5 mins.
    • 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.
    • Drain and pile the rice onto individual plates, garnished with the spring onions and top with the Caribbean chicken curry.

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