John Washington
Jamaican Chicken Curry with Mango and Coconut Rice
This vibrant Jamaican Chicken Curry is a delightful fusion of flavors and textures. The tender chicken is simmered in a rich, aromatic curry sauce with a touch of heat, complemented by the sweetness of mango, and served over fragrant coconut rice. This dish brings the essence of Jamaican cuisine right to your kitchen, offering a perfect balance of spicy, sweet, and savory elements.
Ingredients:
For the Jamaican Chicken Curry:
– 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tsp Jamaican curry powder
– 1 tsp ground allspice
– 1/2 tsp cayenne pepper (adjust to taste)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1 large mango, peeled, pitted, and diced
– 1 tsp fresh thyme leaves
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
For the Coconut Rice:
– 1 cup jasmine rice
– 1 cup coconut milk
– 1 cup water
– 1/2 tsp salt
– 1/4 cup shredded coconut (optional, for added texture)
Instructions:
1. Prepare the Coconut Rice:
1.1. Rinse the jasmine rice under cold water until the water runs clear.
1.2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
1.3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 18 minutes, or until the rice is tender and the liquid is absorbed.
1.4. If using shredded coconut, toast it in a dry pan over medium heat until golden brown, then stir it into the cooked rice.
1.5. Fluff the rice with a fork and keep warm until serving.
2. Cook the Jamaican Chicken Curry:
2.1. In a large skillet or pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2.2. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
2.3. Stir in the Jamaican curry powder, ground allspice, and cayenne pepper. Cook the spices for 1-2 minutes to release their flavors.
2.4. Add the chicken pieces to the skillet, and cook until they are browned on all sides.
2.5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
2.6. Add the diced mango and fresh thyme leaves. Reduce the heat to low and let the curry simmer gently for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
2.7. Season with salt and pepper to taste.
3. Serve and Garnish:
3.1. Serve the Jamaican Chicken Curry over a bed of coconut rice.
3.2. Garnish with freshly chopped cilantro and lime wedges for an extra burst of flavor.
Enjoy this Jamaican Chicken Curry with Mango and Coconut Rice, a true taste of the Caribbean in every bite!
