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Caribbean Chicken Curry

A sweeter mild fragant chicken curry flavoured with coconut cream, curry powder and coriander



  • 1.

    Heat the oil in a large frying pan and saute the onion and garlic until slightly transparent.

  • 2.

    Toss the diced chicked in seasoned flour and pepper and add to the frying pan moving the chicken around until cooked.

  • 3.

    The chicken and onion mix should now be coated and sticking together.

  • 4.

    Add the worcestershire sauce and lemon juice and mango chutney to the pan and stir in.

  • 5.

    Add the curry powder and stir in until well combined.

  • 6.

    Add the coconut cream and stir through, leave to simmer for 10 mins .

  • 7.

    Add the coriander and stir through before serving.

  • 8.

    Serve on boiled rice .


If use cant; get or don;t have mango chutney you can substitute apricot jam or other jam which works well.
I use a freezer bag to coat the chicken with flour and toss it around in this and then you can tip the contents straight into the pan.
If you can;t get coconut cream coconut milk is fine but you may find you need to simmer a bit longer to achieve a thicker consistency in the curry.
For a bit of a kick if you prefer heat you can add cayenne pepper as this won;t detract from the taste but adds heat .
The wet ingredients can be added or decreased depending on individual taste.

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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Caribbean Chicken Curry.


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