This recipe was provided by our guest chef Angellica Bell

Serves 4-6 depending on portion sizes


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

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

1 x 400ml (14oz) can of coconut milk

Serve with ground provisions such as fried plantain, cooked bread fruit, yams and sweet potaoes.

1 Peel and chop the onion into thin slices. Peel and crush the Garlic.Then peel and grate the ginger.If you’re using the chilli, split it in half lengthways with a small knife and remove the seeds to make it less spicy, then cut it into tiny pieces. Chop the chicken into bite-sized pieces.

2 Grab a medium saucepan, add the oil and heat over a low heat. Add the onion, garlic, ginger and chilli (if using) and cook for about 5 minutes.

3 Now add the chicken to the saucepan and sprinkle with plenty of salt and pepper. Cook for 5–10 minutes, mixing with a wooden spoon, until the chicken no longer looks translucent and has browned slightly.

4 Add the curry paste to the saucepan and cook for 1 minute. Open the can of coconut milk, add it to the saucepan and turn the heat up to low–medium. Cook for 20 minutes, stirring often, until the curry reduces to a thicker mixture.

5 While your curry is simmering, get going with the rice and peas. Trim the tops and bottoms off the spring onions and cut them into small slices. Peel and crush the garlic. Open the can of kidney beans, tip them into a sieve and rinse with cold water. Place the kidney beans, rice, spring onions, garlic and thyme into a large saucepan. Open the can of coconut milk and add it to the saucepan, then fill the empty can with water and add that to the pan too. Sprinkle with plenty of salt and pepper, then stir well with a wooden spoon.

6 Bring to the boil, then turn the heat down to low, place a lid on the pan and leave it to cook for 20 minutes – but keep an eye on it! Once the liquid has been absorbed by the rice, it should be cooked – carefully taste it to check. When it’s ready, turn off the heat and fluff up the rice with a fork.

7 Peel and cut the mango into small cubes using the hedgehog method: cut down either side of the mango stone so that you have two halves. Cut a criss-cross pattern in the mango flesh using a small knife. Then push the mango halves inside out. You can now easily cut the mango cubes away from the skin. Add the mango cubes to the thickened curry. Finely chop the coriander and add 2 tablespoons to the curry. Cook the curry for a few more minutes, stirring with a wooden spoon, then turn off the heat.

8 Spoon some rice onto each plate, add some chicken curry, sprinkle with some coriander and serve with the extra ground provisions. voilà! Dinner is served!