Jerk chicken curry with beans

Jerk chicken curry with beans

  • 1
  • 2
  • 3
  • 4
  • 5
(39 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Apr, 2017
Not really an original recipe if one of the main components is a store bought, ready made sauce/seasoning. This is more like following the instructions on the back of a packet of Schwartz with a few added ingredients. Disappointed.
reid329's picture
31st Jul, 2014
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.
21st Jul, 2014
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.
22nd Jan, 2014
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!
6th Sep, 2013
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.
19th Jul, 2013
I also slit the chicken and marinated it for a few hours in the fridge.
19th Jul, 2013
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!
10th May, 2012
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.
12th Dec, 2016
Recipe is for 4 teaspoons not tablespoons! But having said that I always use much more as it's so much more tasty!
10th May, 2012
very very easy dish and can go wiith anything chips mash rice i like it with mash coz can mope up the juice lol


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?