Name: Jerk chicken curry with beans
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: Caribbean
Ingredients: 8 chicken drumsticks; 4 tsp jerk seasoning (we used Schwartz); 4 tsp olive oil; 2 red onions sliced; small bunch coriander stalks finely chopped, leaves reserved; 2 x 400g cans chopped tomatoes; 410g can kidney bean drained

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Jerk chicken curry with beans

Jerk chicken curry with beans

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 3.4 out of 5.39 ratingsRate

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With this much flavour, you'll be surprised at how few ingredients this simple curry contains

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Yellow pepper rice

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Ingredients

Nutrition

Units:

MetricUS

8 chicken drumsticks
4 tsp jerk seasoning

(we used Schwartz)
4 tsp olive oil
2 red onions

sliced
small bunch coriander

stalks finely chopped, leaves reserved
2 x 400g cans chopped tomatoes
410g can kidney bean

drained

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Nutrition: per serving

kcal438
fat19g
saturates5g
carbs23g
sugars9g
fibre0g
protein45g
salt1.68g

Method

step 1

Toss chicken in 1 tsp jerk seasoning and a little salt and pepper. Heat half the oil in a large frying pan, quickly brown the chicken, then remove. Tip in the remaining oil, onions and coriander stalks, then soften for 5 mins, stirring in the remaining jerk seasoning for the final min.
step 2

Return the drumsticks to the pan, pour over the tomatoes, then bring to a simmer. Cover, then cook for 20 mins. Remove the lid, stir in the beans, then cook for 10 mins more. Scatter with coriander and serve with rice.

RECIPE TIPS

SPICED VEG

Toss 2 tsp any of the above spices with root veg, oil and seasoning, then roast at 200C/fan 180C/gas 6 for 40 mins or until tender and golden.

USE UP THE JERK SEASONING

Super-speedy marinade: Mix 1 tbsp jerk seasoning or curry powder into 3 tbsp natural yogurt and use as a marinade for chicken breasts, prawns or lamb chops before grilling or barbecuing.

FRAGRANT MASH

Fry ½ tsp each jerk seasoning, ground coriander or cumin in a little oil, then stir into mashed potatoes.

Recipe from Good Food magazine, March 2009

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A star rating of 3.4 out of 5.39 ratings

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