Caribbean Inspired Chicken Curry
How to Make It
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.
- 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