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Caribbean-inspired chicken curry recipe

127 ratings

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

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
3300kj
789kcal 39%
Fat
39g 56%
Saturates
16g 81%
Sugars
12g 13%
Salt
1.1g 19%

of the reference intake
Carbohydrate 72.7g Protein 38.2g Fibre 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.