This fun and tasty dish was inspired by a couple we know, who spend their winters in Negril Jamaica. With a Jamaican handle like ‘Mango’ and his lovely companion ‘Sheri’, these two main ingredients were the stars of this great curry chicken stir fry.
A nice blend of herbs and fresh veggies, this dish bursts with delightful Caribbean flavours. Adding the sherry brings this dish to life! Sweet and tangy, with the aroma of warm curry and ginger….it’s sure to tantilize your taste buds!
1 boneless chicken breast
1 ripe mango, peeled and chopped
1 cup snow peas
1 stalk celery, chopped
1 onion, chopped
3 cloves garlic, chopped
1/2 cup sliced mushrooms
2 sweet peppers, chopped – red, orange or yellow
1 carrot, chopped, julienne style
1/4 cup sherry
1 tablespoon Jamaican curry powder
1/2 tsp cumin
1 1/2 tsp thyme
1/4 tsp Allspice Jamaican jerk spice
1/2 tsp fresh ginger
1 tsp parsley, dried or fresh chopped (small bunch)
2 tablespoons virgin oil
pinch black pepper
1 tablespoon sesame seeds
Slice the boneless chicken breast and saute in a skillet with virgin oil. When cooked remove and set aside. Drain the chicken juice and wipe the skillet. Add more virgin oil and heat. Add the curry powder and thyme and brown slightly.
Add the veggies, excluding the mushrooms and saute for 5 minutes. Add the mushrooms, cooked chicken and sherry, cooking for another 5 – 7 minutes before adding the chopped mango. Continue to cook for a few more minutes until the veggies are bright and still slightly crisp.
Serve immediately, topped with sesame seeds, along with white rice or couscous.