How To Make Jerk Chicken Curry with Beans
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tbsp jerk seasoning
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 can (400g) coconut milk
- 1 cup chicken broth
- 1 can (400g) kidney beans, drained and rinsed
- 2 tbsp curry powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan bread, for serving
Instructions
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In a bowl, coat the chicken thighs with the jerk seasoning, rubbing it into the meat. Let it marinate for at least 10 minutes.
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In a large pan, heat the olive oil over medium heat. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes. Flip and cook for another 5 minutes. Remove the chicken from the pan and set aside.
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In the same pan, add the diced onion, minced garlic, and sliced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
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Return the chicken thighs to the pan and pour in the coconut milk and chicken broth. Stir in the curry powder and season with salt and pepper. Bring to a simmer and let it cook for 20 minutes, or until the chicken is cooked through.
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Stir in the kidney beans and let them heat through for about 5 minutes.
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Serve the jerk chicken curry over cooked rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 460kcal
- Total Fat : 19g
- Saturated Fat : 10g
- Cholesterol : 120mg
- Sodium : 810mg
- Total Carbohydrates : 40g
- Dietary Fiber : 10g
- Sugar : 4g
- Protein : 34g
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