Fruity Caribbean curry

Fruity Caribbean curry

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(27 ratings)

Prep: 10 mins Cook: 50 mins


Serves 4
Kidney beans and veg make chicken drumsticks go further with this sweet and hot curry - pack in 4 of your 5 a day in a filling family meal

Nutrition and extra info

Nutrition: per serving

  • kcal458
  • fat23g
  • saturates16g
  • carbs36g
  • sugars23g
  • fibre11g
  • protein21g
  • salt1.5g
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  • 2 tsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 4 chicken drumsticks, skin removed
  • 2 large red onions, chopped
  • 2 peppers (any colours will do), chopped



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 3-4 tbsp mild curry powder
  • 425g can pineapple chunks in unsweetened juice



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 400g can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 400g can kidney beans, 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…

  • 2-4 tbsp hot pepper sauce (depending on how hot you like it)
  • small bunch coriander, chopped
  • cooked rice, to serve (we used Tilda coconut rice)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.

  2. Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

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Comments, questions and tips

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22nd Mar, 2018
Amazing! My partner doesn't like it too hot, so used 3 tbsp Encona West Indian hot pepper sauce. Perfect. I also added 1 chopped small red chilli pepper de-seeded and did my own coconut rice to which I sprinkled some chopped left over coriander. Also to thicken the sauce a little bit, mixed corn flour in water and added very gradually letting it heat through before adding more until preferred consistency. Don't add corn flour directly or too quickly as may end up with lumps and a too thick consistency.
3rd Jul, 2017
My other half usually complains about several ingredients in this recipe and surprisingly he loved this meal as did the whole family. Definetly an adittion to my faves :)
alicia23p's picture
17th Jun, 2015
I made this for my house mates and I. Was fairly anxious as it's very 'out there' to what we usually have but it went down a treat! Everyone loved the sweetness of it and the fact it was a little different. Simple to do, too which is always a bonus. I used diced chicken instead of thighs and if I were to make it again I would add butter beans too. I'd also add a little more pepper sauce, but that's just personal preference. Great dish!
10th Feb, 2015
A great recipe! Very easy and quick to put together. and super tasty. Definitely a recipe that I will cook again in the future.
4th Feb, 2015
Great tasting recipe! Very easy to put together and the kids loved it. I did ommit the hot pepper sauce for the kids.
9th Feb, 2015
Interesting taste, but perhaps to rich for me
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