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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Step 1
Rinse the basmati rice under cold water until the water runs clear. Bring a pot of water to a boil, add the rice, and simmer for 10-12 minutes or until cooked. Drain and set aside.
Step 2
In a large pan, heat the vegetable oil over medium heat. Add the chopped red onion and sauté until soft and translucent, about 2-3 minutes.
Step 3
Increase the heat to medium-high and add the chopped chicken breast to the pan. Cook until the chicken is browned on all sides, about 5-7 minutes.
Step 4
Stir in the curry powder and Caribbean curry spices, mixing well to coat the chicken evenly. Cook for another 2 minutes to release the flavors.
Step 5
Add the chopped yellow capsicum, pineapple, and red kidney beans to the pan. Pour in the coconut milk and bring to a gentle simmer. Cook for 10 minutes, or until the vegetables are tender and the chicken is cooked through.
Step 6
Season the curry with hot sauce according to taste. Simmer for an additional 2 minutes to combine all the flavors.
Step 7
Stir in the chopped fresh coriander just before serving. Serve the curry hot over the cooked basmati rice.