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Jamaican Chicken and Ham
Preparation
Time: 25 minutes | Cooking Time: 1 hour
This
recipe is a Jamaican adaptation of a classic
Indian curry. It makes good use of Caribbean
ingredients such as mango and green banana.
50g
butter
4 chicken breast fillets (700g), cut into
3cm pieces
1 medium brown onion (150g), chopped finely
1 tablespoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon mace
100g leg ham, diced
1 large apple (200g), peeled, cored, chopped
coarsely
1 medium green banana (200g), sliced
1 medium mango (430g), seeded, chopped coarsely
2 large tomatoes (500g), peeled, seeded,
chopped coarsely
1 1/4 cups coconut milk
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup plain yogurt |
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Melt
butter in large heavy-based saucepan. Cook chicken,
in batches, until chicken starts to brown. Return
all of the chicken to pan, add onion; cook until
onion is soft.
Add
curry powder, cinnamon, cardamom and mace; cook,
stirring, 1 minute. Add ham, apple, banana, mango,
tomato, coconut milk, juice and salt; if necessary,
add a little water so that liquid just covers
chicken. Stir well; simmer, covered, stirring
occasionally, 40 minutes or until chicken is cooked
through.
Add
yogurt; stir until heated through. Serve with
boiled rice, if desired.
SERVES
4.
TIP:
If you prefer, use eight chicken thighs, skinned,
boned and diced, in place of the chicken breasts.
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