Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
CaribbeanTake a look
Your cart is empty.
Contains Nuts, Gluten Free, Vegetarian, Vegan, Diabetic, Low Fat, Coeliacs
1) Fry the mustard seeds in a medium to hot oil until they pop.
2) Reduce the heat and stir-fry the garlic, ginger and chillies until they are light brown.
3) Stir in the curry leaves and cook for a further three to five minutes.