Vickys Jamaican-Style Coconut and Mango Chicken Curry, Gluten, Dairy, Egg & Soy-Free

• 1/4 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp mustard seeds
• 3 clove garlic
• 1/2 Scotch Bonnet chilli pepper, deseeded
• 1 tsp sea salt
• 4 tbsp sunflower oil, divided
• 6 medium skinless, boneless chicken breasts, diced
• 2 onions, chopped
• 1 small butternut squash, diced
• 1 large aubergine / eggplant, diced
• 6 small waxy yellow potatoes, diced
• 1 ripe mango, peeled and diced
• 1 ripe papaya, peeled and diced
• 400 ml full fat canned coconut milk
• 300 ml good chicken stock
• 1/2 tbsp tamarind paste
• 3 bay leaves
• 1 juice of half a lime

1. Put the spice ingredients into a grinder or use a pestle and mortar to bash them into a paste.
2. Set aside
3. Put half of the oil into a large pot over a medium heat and brown off the chopped chicken
4. Transfer the cooked chicken to a plate and set aside covered with foil
5. Add the rest of the oil to the pot and cook the onions, butternut squash, aubergine and potatoes until golden
6. Add the spice mix and stir in to infuse the flavours for a further 5 minutes
7. Add the mango, papaya, coconut milk, chicken stock, tamarind paste and bay leaves
8. Bring to the boil then simmer, covered for 40 minutes.
9. If the liquid gets too low add extra stock but you don't want to dilute the other flavours too much so keep an eye on the pan
10. Add the lime juice and adjust the seasonings to taste, adding salt and extra chilli if desired
11. Serve with my previously posted coconut rice from this recipe.
12. I like to mix a handful of dessicated coconut into the rice here for extra flavour

ground turmeric, ground coriander, seeds, clove garlic, scotch, salt, sunflower oil, skinless, onions, butternut squash, potatoes, mango, papaya, coconut milk, chicken stock, tamarind, bay leaves, lime

Taken from cookpad.com/us/recipes/345104-vickys-jamaican-style-coconut-and-mango-chicken-curry-gluten-dairy-egg-soy-free (may not work)