Caribbean-style Chicken Curry is a modern Fusion recipe for a classic chicken curry that's based on Caribbean coconut milk curries (but much miler than the original). The full recipe is presented here and I hope you enjoy this classic Fusion version of: Caribbean-style Chicken Curry.
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This is a milder version of the tropical coconut-milk based Caribbean curry. Normally I’d add a whole scotch bonnet chilli (or two) to mine and then mash that in to the curry at the end, but I’ve omitted those from this version.
Ingredients:
1 tbsp olive oil
8 chicken drumsticks
1 bell pepper, de-seeded and sliced
1 tbsp mild curry powder (eg mild Madras)
400ml tin coconut milk
4 slices tinned pineapple, chopped, plus 100ml juice from the tin
400g tin kidney beans
240g long-grain rice
Salt and freshly-ground black pepper, to taste
15g coriander, coarsely chopped
Method:
Pre-heat the oven to 180°C (160°C Fan/355°F/Gas Mark 4). Place a large, oven-proof frying pan over high heat. Once hot, add the olive oil season the chicken drumsticks and place into the pan. Cook for 7-10 minutes, 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 minutes, then add the kidney beans and cook for a further 10 minutes, 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 minutes, until tender. Drain and set aside.
Divide the rice between 4 shallow serving bowls and top with the curry. Scatter over the coriander before serving.
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