Angellica Bell served up a tasty Caribbean Chicken Curry with rice and peas on Sunday Brunch.
The ingredients are: 1 onion, 1 garlic clove, 5cm (2 inch) piece of fresh ginger, 1 red chilli (optional), 600g (1lb 5oz) skinless chicken breast fillets, 2 tablespoons oil, 1 tablespoon mild curry paste, 1 x 400ml (14oz) can of coconut milk, 1 large mango, small bunch of fresh coriander and salt and black pepper.
For the rice and peas: 2 spring onions (scallions), 1 garlic clove, 1 x 400g (14oz) can of kidney beans, 400g (2 ¼ cups) long grain rice, sprig of fresh thyme and 1 x 400ml (14oz) can of coconut milk.
To serve: ground provisions such as fried plantain, cooked bread fruit, yams and sweet potatoes.
See recipes from Angellica Bell in her book titled: Fantastic Eats! (& how to cook them) – fabulous recipes for children to make available from Amazon now.