Ingredients
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1/2 cup raisins
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4 tablespoons dark rum
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1/2 cup dried coconut
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1/2 cup milk
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2 tablespoons vegetable oil, divided
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1 onion, chopped
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2 cups butternut squash, small cubes
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5 garlic cloves, finely chopped
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1 scotch bonnet pepper, seeds removed and very finely chopped (the size is up to you)
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salt and pepper
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1 teaspoon ground ginger
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1 teaspoon curry powder
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1 1/2 cups chicken stock (approx)
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1 mango, cut into cubes
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1 tablespoon lime juice (or more)
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1 red bell peppers or 1 yellow bell pepper, cut into short strips
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1 lb chicken breast, cubed
Instructions
- Soak the raisins in the rum for a minimum of 4 hours or overnight.
- Mix the coconut with the milk, set aside.
- In a large skillet, heat 1 tablespoon of the oil and brown the chicken, remove from the pan.
- 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.
- Now add the ginger and the curry powder, fry for another 5 minutes whilst stirring.
- Add the sweet bell pepper strips, coconut/milk mixture and chicken stock and return the chicken cubes to the skillet.
- Bring to the boil and simmer for 15 minutes.
- Then add the soaked raisins and the mango cubes.
- Heat through, add the lime juice and taste to check if you want to add more.
- Serve with rice and fried slices of plantain.