Jerk chicken curry with beans

Jerk chicken curry with beans

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(34 ratings)

Prep: 5 mins Cook: 40 mins


Serves 4
With this much flavour, you'll be surprised at how few ingredients this simple curry contains

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal438
  • fat19g
  • saturates5g
  • carbs23g
  • sugars9g
  • fibre0g
  • protein45g
  • salt1.68g
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  • 8 chicken drumstick
  • 4 tsp jerk seasoning (we used Schwartz)
  • 4 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red onion, sliced
  • small bunch coriander, stalks finely chopped, leaves reserved
  • 2 x 400g cans chopped tomatoes
  • 410g can kidney bean, drained

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  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.

  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.

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Comments (45)

reid329's picture

I have read quite a few comments from people saying that it was bland, I made this but tweaked it, firstly used authentic jerk seasoning not the watered down Schwartz version. I never ever use the weak marinades or spices that lack a kick that you can pick off any shelf in a supermarket. Marinaded the chicken over night, that's a must for me when making any dish using Caribbean or Asian spices. And lastly used maybe 75% of ONE tin of tomatoes not two.

agal's picture

Made this recipe using Dunn's River Jerk Seasoning- found it in the World's Foods aisle in a supermarket-it came out delicious! Also simmered it for longer than recipe stated, the sauce got really thick and full of flavour.Will definitely come back to this recipe.

AlexandriaSparkle's picture

Made this last night and it was a real success!! I maybe simmered it for longer than it stated on here to really thicken the sauce. I served with coconut rice, sweet potato fries and corn on the cob! Lovely!

janer0binson's picture

We all loved this & will definitely be making it again, it's so quick & easy. I used chicken breasts as that's all I had, & substituted the kidney beans for cannellini beans as that's all I had in. Served with brown basmati rice cooked in vegetable stock flavoured water. Will try the lime juice as suggested as that sounds good too.

lnfarrow's picture

I also slit the chicken and marinated it for a few hours in the fridge.

lnfarrow's picture

I thought this dish was ok but I agree, making it with a dash of lime juice, cubed chicken breast and sweet potato would make it taste even better!

autismguy's picture

I loved this dinner, though it was too hot for my wife. Of course I was using a jerk paste rather than powder and still used the 4 tablespoons! Didn't read the recipe well enough heh. Will defenitely be making it again, but will probably trial it with just 1.5 spoons of paste. Flavour was beautiful.

sam1988's picture

very very easy dish and can go wiith anything chips mash rice i like it with mash coz can mope up the juice lol

timothydavidpollard's picture

very tasty, I added fresh lime juice, fresh chillies and added lime juice to the water i cooked the rice in...

kelly-belly's picture

I used cubed chicken breast and added some cubed sweet potato! I am asked to make this dish alot!! Big hit!

sailorgirl700's picture

Made this last night with a few changes. We are vegetarian so substituted quorn fillets for the chicken. Instead of 2 tins of tomatoes I used 1 tin of tomatoes and 400 ml of Vegetable stock and finally did not have red onions so used white. It tasted really good. Everyone enjoyed it.

lurwin's picture

very tasty, added smoked paprika, and used chicken legs. Towards the end i removed the chicken and put it under the grill, to crisp up the skin a bit.

taitai's picture

I used marinade and left it overnight I definately would recommend using that instead of seasoning

taitai's picture

Full of flavour and very straight forward to make. Although I found the chicken needed abit more time to cook than recommended. happy faces were all round especially when they found out there was leftovers! :)

marcella77's picture

I serve the above on a bed of basmati rice. never used the tomatoes and beans though.

delsh21's picture

I agree with some of the other posts about the Shwartz seasoning - I was cooking this for 3 people and put about twice the amount of seasoning in the recipe but it still lacked flavour and spice. I will make it again but I'll make an effort to find a more authentic jerk seasoning or paste.

eleanormayo's picture

I made this last night using chicken breast and added a yellow pepper that was lurking at the bottom of the fridge, was quite tasty but not exactly what I would describe as a curry!

hurdy81's picture

This one is quick, easy and ok. I'd definately use diced breast and jerk marinade if I were to do it again (which I probably will).

abibaggagl's picture

We made this tonight and we found it really bland and boring. We won"t be making it again.

siobainmoore's picture

Pretty much average dish.. didnt really taste of anything.. kinda like a very poor chilli. wouldnt bother again


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