Typically Tropical Mango Chicken

• raisins↗1⁄2 cup
• dark rum↗4 tablespoons
• dried coconut↗1⁄2 cup
• milk↗1⁄2 cup
• vegetable oil↗2 tablespoons

  divided

• chicken breast↗1 lb

  cubed

• onion↗1

  chopped

• butternut squash↗2 cups

  small cubes

• garlic cloves↗5

  finely chopped

• scotch bonnet pepper↗1

  seeds removed and very finely chopped (the size is up to you)

• salt and pepper
• ground ginger↗1 teaspoon
• curry powder↗1 teaspoon
• red bell peppers or 1 yellow bell pepper↗1

  cut into short strips

• chicken stock↗1 1⁄2 cups

  (approx)

• mango, cut into cubes↗1
• tablespoon lime juice (or more)↗1

Step-by-step instructions

1. 1

   Soak the raisins in the rum for a minimum of 4 hours or overnight.

2. 2

   Mix the coconut with the milk, set aside.

3. 3

   In a large skillet, heat 1 tablespoon of the oil and brown the chicken, remove from the pan.

4. 4

   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.

5. 5

   Now add the ginger and the curry powder, fry for another 5 minutes whilst stirring.

6. 6

   Add the sweet bell pepper strips, coconut/milk mixture and chicken stock and return the chicken cubes to the skillet.

7. 7

   Bring to the boil and simmer for 15 minutes.

8. 8

   Then add the soaked raisins and the mango cubes.

9. 9

   Heat through, add the lime juice and taste to check if you want to add more.

10. 10

    Serve with rice and fried slices of plantain.