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Jerk chicken curry with beans

Jerk chicken curry with beans

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal438
fat19g
saturates5g
carbs23g
sugars9g
fibre0g
protein45g
salt1.68g
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Ingredients

  • 8 chicken drumsticks
  • 4 tsp jerk seasoning (we used Schwartz)
  • 4 tsp olive oil
  • 2 red onions , sliced
  • small bunch coriander , stalks finely chopped, leaves reserved
  • 2 x 400g cans chopped tomatoes
  • 410g can kidney bean , drained

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SPICED VEG

Toss 2 tsp any of the above spices with root veg, oil and seasoning, then roast at 200C/fan 180C/gas 6 for 40 mins or until tender and golden.

USE UP THE JERK SEASONING

Super-speedy marinade: Mix 1 tbsp jerk seasoning or curry powder into 3 tbsp natural yogurt and use as a marinade for chicken breasts, prawns or lamb chops before grilling or barbecuing.

FRAGRANT MASH

Fry ½ tsp each jerk seasoning, ground coriander or cumin in a little oil, then stir into mashed potatoes.

Goes well with

Recipe from Good Food magazine, March 2009

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Overall rating

A star rating of 3.4 out of 5.37 ratings
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