Caribbean inspired chicken curry

789 kcal
Serves 4
50 mins cooking time 10 mins prep time

How to Make It

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.