Caribbean Chicken Curry with Basmati Rice

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.

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.

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.

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.

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.

Season the curry with hot sauce according to taste. Simmer for an additional 2 minutes to combine all the flavors.

Stir in the chopped fresh coriander just before serving. Serve the curry hot over the cooked basmati rice.