Caribbean Chicken Curry.img

Caribbean Chicken Curry

A great dish to warm yourself up with – fruity and spicy!


4 People


10 minutes


30 minutes


  • Saucepan
  • Chopping board
  • Sharp knife
  • Wooden spoon
  • Measuring spoons


  • 4 chicken breasts, skin removed, cut into bitesize pieces
  • 1 tbsp vegetable oil
  • 1 garlic clove, peeled and crushed
  • 1 onion, peeled and diced
  • 1 tbsp mild curry paste
  • 1 red chilli, de-seeded and finely chopped
  • 1 mango, peeled and diced
  • 5cm piece of root ginger, peeled and finely chopped
  • 300ml light coconut milk
  • 2 tbsp fresh coriander, washed and finely chopped

Simple steps

  1. Heat the oil in the saucepan, add the garlic, chilli, ginger and garlic and cook over a medium heat for 4 minutes
  2. Add the chicken, stir thoroughly and cook for another 5 minutes, or until lightly browned
  3. Add the curry paste and stir for about a minute
  4. Add the coconut milk, stir and simmer for 20 minutes
  5. Add the mango and coriander and cook for another 5 minutes

Serve with rice and peas


Calories: 432

Protein: 55.5g

Fat: 16.9g

Saturated fat: 8.9g

Carbohydrates: 13.2g

Sugars: 8.3g

Salt: 295mg

Dietary fibre: 1.8g

Allergen information

Cannot guarantee nut free