Jerk chicken curry with beans

Jerk chicken curry with beans

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(38 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 drumsticks
  • 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 onions, sliced
  • small bunch coriander, stalks finely chopped, leaves reserved
  • 2 x 400g cans chopped tomatoes
  • 410g can kidney bean, drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…


  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, questions and tips

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24th Apr, 2010
I used diced chicken and jerk marinade. If you like spice, marinade is better than using seasoning , it was amazing.
16th Jul, 2009
Really simple and easy to make, full of flavour and a real family favourite in my home
7th Jun, 2009
I thought the measurement of jerk spice was just right and it had a nice kick without necessitating constant drinking!
22nd May, 2009
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
22nd May, 2009
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
14th May, 2009
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!
27th Mar, 2009
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.
13th Mar, 2009
Excellent but even better the next day when spices have infused. Try with chicken thighs skin off.
12th Mar, 2009
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
6th Mar, 2009
Not keen on this one. The skin on the drumsticks went soggy too - yuck.


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