Delicious caribbean chicken curry, inspired by Turtle Bay. Oh I do love Turtle Bay so... 😍
Curry
1. Marinade the chicken in the caribbean green seasoning, salt, pepper, scotch bonnet and chopped tomato in the fridge for an hour
2. Brown the chicken with the mango, curry paste, spices, ginger, garlic and red onion in a pan with the ghee
3. Add to the slow cooker with 3 quarters of the coconut milk and let slow cook for 6-8 hours
Rice and Peas
1. Cook the rice as per the instructions
2. 5 minutes before the end of cooking, add the rest of the coconut milk and the kidney beans to the rice
3. Drain and pile the rice onto individual plates garnishing with the spring onions and plenty of chopped fresh coriander
Serve the curry with it and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (546g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 819 | ||
Calories from Fat: 254 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 21g | 105 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 81mg | 25 % | |
Sodium 1291.8mg | 45 % | |
Potassium 1254.7mg | 33 % | |
Total Carbohydrate 102.6g | 30 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 94g | ||
Protein 42.6g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 819
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