Ingredients
-
1/2
-
4
-
1/2
-
1/2
-
2
-
1
-
1
-
2
-
5
-
1
-
-
1
-
1
-
1
-
1 1/2
Directions
Typically Tropical Mango Chicken, A dish I created for the RSC #8 It has it all, and you just need to serve it with rice and fried plantains I made it several times before posting it and came to the conclusion that if I replaced the scotch bonnet with a green or red chili it is still a very good dish but it loses some of the taste sensation I realize that it is sometimes difficult to obtain certain ingredients and that the heat of a scotch bonnet might not be to your taste, so please feel free to substitute if availability is a problem Note that the raisins need to be soaked for several hours and this is not included in the prep time , This was fabulous! Squash is not available here in summer, so used a summer squash: zucchini I could have used a sweet potato, maybe? Used red pepper flakes instead of scotch bonnet Made for Pets cook-a-thon – her wonderful recipe lives on
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Steps
|
1
Done
|
Soak the Raisins in the Rum For a Minimum of 4 Hours or Overnight. |
|
2
Done
|
Mix the Coconut With the Milk, Set Aside. |
|
3
Done
|
in a Large Skillet, Heat 1 Tablespoon of the Oil and Brown the Chicken, Remove from the Pan. |
|
4
Done
|
Heat the Other Tablespoon of Oil, Add to the Pan: the Onion, Butternut Squash, Garlic, Scotch Bonnet and Some Salt and Pepper, Fry For Approx 5 Minutes on Medium Heat. |
|
5
Done
|
Now Add the Ginger and the Curry Powder, Fry For Another 5 Minutes Whilst Stirring. |
|
6
Done
|
Add the Sweet Bell Pepper Strips, Coconut/Milk Mixture and Chicken Stock and Return the Chicken Cubes to the Skillet. |
|
7
Done
|
Bring to the Boil and Simmer For 15 Minutes. |
|
8
Done
|
Then Add the Soaked Raisins and the Mango Cubes. |
|
9
Done
|
Heat Through, Add the Lime Juice and Taste to Check If You Want to Add More. |
|
10
Done
|
Serve With Rice and Fried Slices of Plantain. |
