Notting Hill Carnival: A Taste of the Caribbean

Posted on 28th August 2015

In 1964 the Notting Hill carnival was held for the first time. On that occasion around 500 people attended. This weekend it is expected that in excess of one million people will descend onto the streets of W10 to enjoy one of London's biggest free events. Over the past five decades the festival has become renowned for its vibrant colour, great music and delicious food, with many people flocking back year on year to enjoy the sights and sounds that it offers.

As an event planning and catering company we pride ourselves on being able to offer clients a choice of cuisines from around the world. Therefore, to celebrate and get you in the mood for this weekend's festivities, here is a suitably Caribbean Mango Chicken with Rice and Peas recipes for you to try at home!

For This Recipe You Will Need:

  • 6 tablespoons of mango chutney
  • The zest and juice of 2 limes
  • 4 skinless chicken breasts
  • 4 tablespoons of olive oil
  • 1 chopped onion
  • 2 crushed cloves of garlic
  • 200g of long grain rice
  • 400g of rinsed and drained kidney beans
  • 400g of rinsed and drained black-eyed beans
  • 500ml of vegetable stock
  • 1 sprig of thyme with leaves stripped
  • 175g of frozen petit pois
  • 200ml of reduced-fat coconut milk


  1. Begin by making the rice and peas. To do this, heat 2 tablespoons of the olive oil in a large frying pan and in that, fry the onion for 5 minutes. To that, add the garlic, stir in the rice and allow to cook for a further minute. Add the beans, stock, coconut milk and season well. Allow it to come to the boil, before covering and simmering gently for 25 to 30 minutes or until the rice is cooked. For the final three minutes of cooking add the thyme and petit pois, then fluff up with a fork.
  2. For the chicken, mix together the mango chutney, lime zest, juice and remaining olive oil and season well. Brush a little of the mix over the chicken breasts and cook for 5 minutes on each side in a hot griddle or frying pan. Each side should be charred and cooked through. Once cooked, allow to rest for a few minutes, whilst you heat the remaining mango mix in the pan. Serve the chicken with the rice and peas, and spoonfuls of the mango sauce.
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