Caribbean Chicken Curry With Rice And Peas - cooking recipe

Ingredients

4 skinless chicken breasts, cut into 1in cubes
1 tablespoon oil
1 small onion, peeled and finely chopped
1 garlic clove, peeled
2 inches piece gingerroot, peeled and roughly chopped
1 red chili pepper, deseeded
1 tablespoon mild curry paste
1 2/3 cups coconut milk
1 large mango, peeled and cut into chunks
2 tablespoons fresh cilantro, finely chopped
Rice and peas
12 ounces long grain rice
5 ounces kidney beans, drained and rinsed
2 scallions, sliced

Preparation

Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic and chilli. Cook for 3 - 4 minutes
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 minutes
Stir in the mango and cilantro, and simmer for a further 5 minutes
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 scallions and top with the Caribbean chicken curry.