Caribbean Chicken Curry with Basmati Rice

Kidney beans and veg make chicken go further with this sweet and hot curry - pack in 4 of your 5 a day in a filling evening meal.

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0.0 min
Bring a saucepan of salted water to the boil.
0.5 min
Chop the red onion, capsicum, pineapple and fresh coriander.
5.0 min
Chop the chicken into bite sized chunks.
6.5 min
Heat the oil in a frying pan.
7.5 min
Add the chicken and brown on both sides.
10.0 min
Remove the chicken from the pan.
10.5 min
Add the onions and capsicum to the pan; cook for 3-5 minutes or until the vegetable softens.
11.0 min
Add the rice to the boiling water and cook until tender (11mins).
14.0 min
Add the chicken back in the pan.
14.5 min
Add the curry powder and carribean spice and stir through.
15.5 min
Add the pineapple and coconut milk and combine.
17.0 min
Season and simmer until the chicken is tender.
19.0 min
Add the kidney beans and hot sauce to the pan.
20.0 min
Garnish with coriander.
22.0 min
Drain the rice and distribute among serving plates.
23.5 min
Serve the curry alongside the rice.