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Caribbean mango chutney chicken and tomato curry
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8 chicken drumsticks
2 tbsp coconut oil
2 tbsp jerk seasoning
1 onion, finely chopped
45g piece fresh root ginger, peeled and finely grated
4 garlic cloves, crushed
1 tsp ground turmeric
7 cardamom pods, bashed
1 tbsp medium curry powder
1 tsp Bart garam masala
1 tsp cumin seeds
400ml fresh chicken stock
400g can Cirio Chopped Tomatoes
3 tbsp Geeta’s Premium Mango Chutney
¾ tsp sea salt
100g natural yogurt
cooked rice, to serve
½ green chilli, deseeded and thinly sliced
1. Make 2 or 3 deep slashes in each chicken drumstick and place in a shallow dish. Gently melt 1 tbsp coconut oil in a small pan and mix with the jerk seasoning. Pour straight over the chicken, and use your fi ngers to rub the spiced oil evenly and into the slashes. Heat a large, high-sided non-stick pan; season the chicken and add it to the pan. Fry for 5-10 minutes, turning now and then, until the drumsticks are golden all over. Set aside on a plate.
2. Put the remaining 1 tbsp coconut oil in the pan and return to a gentle heat. Add the onion and ginger and sauté gently, stirring regularly, for 5 minutes, until the onion has softened. Add the garlic and fry for another minute, until aromatic.
3. Add the spices and cook for another 2-3 minutes, stirring regularly, until fragrant. Pour in the chicken stock and add the chopped tomatoes, mango chutney, sea salt and a good grinding of black pepper. Return the chicken to the pan, bring to the boil then cover, reduce the heat and simmer for 5 minutes. Remove the lid and simmer for a further 20 minutes, stirring occasionally, until the chicken is thoroughly cooked and there is no pink meat. Stir through the yogurt; season if necessary. Serve immediately with the rice, and the green chilli scattered over.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
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This recipe was first published in September 2018.
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