Jerk chicken curry with beans

Jerk chicken curry with beans

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(35 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

    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


  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)

julie04's picture

very tasty, quick and easy to make :)

helenmummyto2's picture

This recipe was ok, i agree with the majority in that it was quite bland, i added extra jerk seasoning and chilli powder to give it a bit more of a kick.
It was nice but won't be a regular on my menu.

zaradavison's picture

Really yummy.

Increased the spices, used a little chilli flakes as well and added more jerk seasoning.

Freezes really well too, so I always make extra to stick in the freezer for midweek.

louisemc1234's picture

I was not a fan of this dish, i thought it would be bursting with flavour, but was actually pretty bland. I did use the jerk seasoning but if made again I would use the jerk paste

lydiasimmons's picture

Forgot to rate and also to say I used boneless, skinless chicken thighs instead of drumsticks which were really tasty.

lydiasimmons's picture

I agree with everyone else that it was quite bland, I used the Schwartz seasoning that was recommended so next time I will either use a lot more, find a better and more authentic seasoning or paste, or learn to make my own. Liked the idea of it though and it went well with coconut rice

taylormade71's picture

Definitely a dish for the mother-in-law. After sampling this she won't be in a hurry to come to dinner again ! Very ordinary..lacks flavour.

s1dd99's picture

spot on dish but i added more seasoning nice and spicy

cw2010's picture

I used diced chicken and jerk marinade. If you like spice, marinade is better than using seasoning , it was amazing.

angemag2904's picture

Really simple and easy to make, full of flavour and a real family favourite in my home

placebo_effect's picture

I thought the measurement of jerk spice was just right and it had a nice kick without necessitating constant drinking!

malshelley's picture

Tried this it was excellent
but we used chicken breast as we are not a fan of legs and actually we put a teaspoon to much jerk spice (didn't read it carefully enough)
but all said it was very good

malshelley's picture

Tried this it was excellent
but we used chicken breast as we are not a fan of legs and actually we put a teaspoon to much jerk spice (didn't read it carefully enough)
but all said it was very good

jah_mon's picture

Like the tagline says i was really surprised at how much flavour was in this dish! Though to those who found it bland i would recommend using a more 'authentic' Jerk seasoning to get the best flavour - I picked up a jar of Dunns jerk seasoning - it's just like homemade jerk & is a paste rather than a powder so even the smallest amount packs a serious punch!
I only used a teaspoon to marinade the chicken and this was more than sufficient to flavour the whole dish (however i was only cooking for two so halved the overall recipe.)
I agree about the soggy skins so will try this again with skinless pieces however I can see this becoming a firm favourite!
Nice served with some plantain on the side also!

nicolabailey's picture

Very tasty and easy. Needed to give it a little longer simmering to cook the drumsticks through (they were quite large). Will become a favourite I'm sure.

cprh001's picture

Excellent but even better the next day when spices have infused. Try with chicken thighs skin off.

jenny3704's picture

I made this last night and me and my husband really enjoyed it! I made it in the slow cooker, I took the skin off the legs and thighs before I put it in the sauce because I didn't fancy soggy skins. The chicken was so tender and tasty! I served it with my homemade egg fried rice, it was a marriage made in heaven. My hubby went back for seconds and was actually quite gutted when there were no thirds, even though he was full! lol. I added paprika and some chilli flakes.
I will definately be making this again!

Frantic Flapjack's picture

Not keen on this one. The skin on the drumsticks went soggy too - yuck.

kaikins's picture

I thought this dish was very ordinary, even quite bland. Won't be doing this again!

jompower's picture

Loved this and was amazed at how quick and easy it was. We used thighs instead of drumsticks. Will be making again.


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