Jamaican Curry with Mango Hot Sauce

Jamaican cooking demonstrates fusion food at its very best, combining the use of Indian spices, European herbs, indigenous ingredients and African cooking techniques. The result is a cuisine that’s hearty, robust and full of flavour! The curry is served here with a lively mango hot sauce which can made as hot as you dare!

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20 minutes

1 hour

3/5

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MARINADE SPICES: Ginger, onion, mustard, allspice, thyme, chilli, garlic, black pepper, cinnamon, red bell pepper
JAMAICAN CURRY POWDER: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, mustard, cardamon, cinnamon, cloves, chilli, habanero, nutmeg, allspice, thyme
HOT SAUCE SPICES: Habanero chilli, chilli

*Allergens

  • 4 chicken legs or large thighs or 1 small butternut squash for a veg version 
  • 1 bunch of spring onions 
  • 3 tomatoes 
  • 1 medium mango (or 200g ready-prepared)
  • 3 tbsp vinegar (white wine or cider vinegar is best)
  • 1 tbsp soy sauce (any type)
  • 2 tsp sugar
  • Large lidded pan
  • Blender
  • Mixing bowl