Caribbean Chicken & Mango Curry

This delicious Chicken Curry is made with our fresh and fragrant Caribbean Mango Curry Paste*. It’s fruity and full of Caribbean herbs and spices such as coriander, cumin, thyme, Scotch bonnet chilli and garlic – a quick and easy way to add some sunshine to your plate. Also great with chickpeas and your favourite vegetables if you prefer a non-meat curry.


Prep time:  10 mins | Cooking time: 25 mins

Heat the oil in a deep-sided frying pan over a medium heat. Add the onion, pepper & chicken & cook for 2-3 mins.  Stir in the curry paste & coconut milk and bring to a gentle simmer. Cook for 20 mins, stirring occasionally until sauce has thickened.

Stir in the spinach until wilted & serve with Ainsley Caribbean Coconut Rice.

*Our Caribbean Creations range is available in selected Tesco stores



  • 2 tbsp vegetable oil
  • 1 x sachet Ainsley Caribbean Mango Curry Paste
  • 650g chicken breasts, diced
  • 1 white onion, diced
  • 1 red pepper, thickly sliced
  • 1 x 400ml tin coconut milk
  • handful of spinach