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Caribbean Chicken Curry with Coconut Rice and Mango-Orange Salsa https://www.metro.ca/userfiles/image/recipes/cari-poulet-caraibes-riz-noix-coco-salsa-mangue-orange-10902.jpg PT30M PT35M PT1H05M
Prepare the ingredients.Cut the cucumber into dice.Thinly slice the green onion.Peel and mince ginger.Mince the garlic.Roughly chop the coriander.Prepare the rice.Bring the rice, coconut milk and a pinch of salt to a boil over high heat.Reduce heat to medium low, cover, and simmer until liquid is fully absorbed, about 15-17 minutes.Remove pot from heat and let stand, still covered.In a bowl, mix the cucumber, green part of the green onion, and 1/2 of the lime juice.Drizzle 1/2 of the olive oil, season with salt and pepper and let marinate, stirring occasionally, for 10 minutes.Meanwhile, prepare the salsa.Peel and dice the mango and the orange.Finely chop the shallot.Mix in a bowl with 1/2 the garlic, remaining lime juice, 1/2 the coriander, salt and pepper. Set aside.Cut chicken into cubes and season with salt and pepper.Heat remaining olive oil in a pan over medium-high heat.Add chicken in a single layer and cook for 2-3 minutes.Add remaining garlic, spice mix, white part of the green onions and ginger to the chicken and cook, stirring, for 1-2 minutes.Add water and cook, stirring, for 2-3 minutes.Turn off heat and stir in butter.Serve coconut rice in plates, top with chicken curry and garnish with remaining coriander.Accompany with cucumber salad and salsa.
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2 Tbsp. (30 mL) butter 4 g coriander 1 tsp. (5 mL) ground coriander 1 tsp. (5 mL) cumin 1 tsp. (60 mL) curcuma 1/4 cup (60 mL) water 1 cm ginger 1 garlic clove 2 Tbsp. (30 mL) olive oil 398 mL coconut milk 1 lime 1/2 mango 1 min cucumber 1 green onions 1/2 orange 2 chicken breast 1 tsp. (5 mL) allspice 3/4 cup (180 mL) jasmin rice 1/2 french shallot
Caribbean Chicken Curry with Coconut Rice and Mango-Orange Salsa

Caribbean Chicken Curry with Coconut Rice and Mango-Orange Salsa

Rate this recipe
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2
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
  • 4 g
    coriander
  • 1 tsp.
    (5 mL)
    ground coriander
  • 1 tsp.
    (5 mL)
    cumin
  • 1 tsp.
    (60 mL)
    curcuma
  • 1/4 cup
    (60 mL)
    water
  • 1 cm
    ginger
  • 1
    garlic clove
  • 2 Tbsp.
    (30 mL)
    olive oil
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    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 398 mL
    coconut milk
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    Flyer Deals  (3)
    SAVE $1.16
    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    $3.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


    OIKOS GREEK YOGOURT

    OIKOS GREEK YOGOURT

    $3.33 ea.

    4 X 95 - 100 g SELECTED VARIETIES


    SILK PUMPKIN SPICE CREAMER

    SILK PUMPKIN SPICE CREAMER

    $2.49 ea.

    450 ml SELECTED VARIETIES


  • 1
    lime
  • 1/2
    mango
  • 1
    min cucumber
  • 1
    green onions
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    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1/2
    orange
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    Flyer Deal  (1)
    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.99 /lb

    PRODUCT OF SOUTH AFRICA LARGE McINTOSH APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE TANGELO MINNEOLAS PRODUCT OF PERU 4.39/kg


  • 2
    chicken breast
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    STUFFED CHICKEN THIGHS BONELESS SKINLESS

    STUFFED CHICKEN THIGHS BONELESS SKINLESS

    $6.99 /lb

    15.41/kg


    STUFFED BONELESS SKINLESS CHICKEN BREASTS

    STUFFED BONELESS SKINLESS CHICKEN BREASTS

    $7.88 /lb

    SELECTED VARIETIES 17.37/kg


  • 1 tsp.
    (5 mL)
    allspice
  • 3/4 cup
    (180 mL)
    jasmin rice
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    BEN'S ORIGINAL CONVERTED RICE

    BEN'S ORIGINAL CONVERTED RICE

    $7.99 ea.

    1.6 - 2 kg SELECTED VARIETIES


  • 1/2
    french shallot
Imprimer ma sélection

Preparation

Prepare the ingredients.

Cut the cucumber into dice.

Thinly slice the green onion.

Peel and mince ginger.

Mince the garlic.

Roughly chop the coriander.

Prepare the rice.

Bring the rice, coconut milk and a pinch of salt to a boil over high heat.

Reduce heat to medium low, cover, and simmer until liquid is fully absorbed, about 15-17 minutes.

Remove pot from heat and let stand, still covered.

In a bowl, mix the cucumber, green part of the green onion, and 1/2 of the lime juice.

Drizzle 1/2 of the olive oil, season with salt and pepper and let marinate, stirring occasionally, for 10 minutes.

Meanwhile, prepare the salsa.

Peel and dice the mango and the orange.

Finely chop the shallot.

Mix in a bowl with 1/2 the garlic, remaining lime juice, 1/2 the coriander, salt and pepper. Set aside.

Cut chicken into cubes and season with salt and pepper.

Heat remaining olive oil in a pan over medium-high heat.

Add chicken in a single layer and cook for 2-3 minutes.

Add remaining garlic, spice mix, white part of the green onions and ginger to the chicken and cook, stirring, for 1-2 minutes.

Add water and cook, stirring, for 2-3 minutes.

Turn off heat and stir in butter.

Serve coconut rice in plates, top with chicken curry and garnish with remaining coriander.

Accompany with cucumber salad and salsa.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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