Caribbean Chicken Curry with Basmati Rice

Name: Caribbean Chicken Curry
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 1.00 Teaspoons Carribean Curry Spices; 75.00 Grams Basmati Rice; 5.00 Grams Fresh Coriander; 15.00 Grams Hot Sauce; 75.00 Grams Red Kidney Beans; 100.00 Millilitres Coconut Milk; 50.00 Grams Pineapple; 0.50 Tablespoons Curry Powder; 1.00 Whole Yellow Capsicum; 1.00 Whole Red Onion; 130.00 Grams Chicken Breast; 1.00 Tablespoons Vegetable Oil

Curry
Meat
Caribbean
Chicken

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.

Recipe Creator

JustCook Team

JustCook Team Recipes

Nutrition Per Serving

Calories 910
Carbs 95.2g
Fat 39.7g
Fibre 8.4g
Protein 44g
Sugar 16.2g

Recipe Steps

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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.