Jamaican Curry Mango Chicken with Ginger
6 – 8 skinless chicken thighs or miscut pieces
1 pinch of crushed red pepper flakes
1 tablespoon Jamaican curry powder
1 teaspoon fresh thyme or other
1/4 tsp black pepper
1/4 tsp Jamaican jerk seasoning
1/4 tsp fresh parsley or other
1/4 tsp ginger powder
Long grain rice
2 1/2 cups water
1 cup long grain rice
1 chicken bouillon package
Cook as per directions on rice package
2 cups or 1 whole Mango
2 cups chicken broth ( or more if needed )
1/2 ( 14 oz can ) coconut milk
1 tbsp lime or lemon juice
Put dry ingredients together in a bowl. Add chicken and coat evenly. (if desired or time alotted you can marinate in the fridge for one hour. )
In a large skillet, lightly cook chicken on both sides in olive oil, remove, then set aside. Remove excess fat.
Chop vegetables, add olive oil, and lightly brown vegetables in skillet.
2 celery stocks
1/2 green pepper
2 cloves garlic
1 small scotch bonnet or few dashes of scotch bonnet sauce
Grate in 1 tablespoon fresh ginger root
Cut up mango into bite size pieces, cutting a few sliced pieces for garnish. Set aside.
Return chicken to skillet and add 2 cups ( just covering chicken pieces ) with chicken broth.
Cook on medium heat until liquid boils down slightly. Aproximately 15 minutes.
Add coconut milk, and mango pieces and simmer on medium to low heat for another 10 minutes approximately as it thickens.
Serve rice, curry chicken with mango and garnish with mango slices and sprigs of parsley.
Serves approx 4