Caribbean-inspired chicken curry recipe
Make this colourful, tropical inspired chicken curry recipe for an easy curry night. Chicken drumsticks (a great budget-friendly option) are cooked in a rich coconut sauce with juicy pineapple, kidney beans and red pepper.
See method- Serves 4
- 10 mins to prepare and 50 mins to cook
- 789 calories / serving
Ingredients
- 1 tbsp olive oil
- 8 chicken drumsticks
- 1 pepper, deseeded and sliced
- 1 tbsp mild curry powder
- 400ml tin coconut milk
- 4 slices tinned pineapple, chopped, plus 100ml juice from the tin
- 400g tin kidney beans
- 240g long-grain rice
- 15g coriander, roughly chopped
Each serving contains
- Energy
- 3300kJ 789.0kcal
- Fat
- 39g
- Saturates
- 16g
- Salt
- 1.1g
- Sugars
- 12g
of the Reference intake
Carbohydrate 72.7gProtein 38.2gFibre 5.6g
Method
- Preheat the oven to gas 4, 180’C, fan 160’C. Heat the olive oil in a large, oven-proof frying pan over a high heat. Season the chicken drumsticks and place into the pan. Cook for 7-10 mins, turning regularly to brown on all sides. Add the pepper and curry powder and mix to coat the chicken.
- Add the coconut milk, chopped pineapple and reserved 100ml of pineapple juice from the tin and stir everything together. Cook in the oven for 30 mins, then add the kidney beans and cook for a further 10 mins, until the chicken is cooked through and tender.
- Meanwhile, bring a large pan of slightly salted water to the boil and cook the rice for 15 mins, until tender. Drain and set aside.
- Divide the rice between 4 shallow bowls and top with the curry. Scatter with coriander before serving.
- See more Curry recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
