FRUITY CARIBBEAN CURRY

Fruity Caribbean curry image

Kidney beans and veg make chicken drumsticks go further with this sweet and hot curry - pack in 4 of your 5 a day in a filling family meal

Provided by Cassie Best

Time 1h

Number Of Ingredients 11

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Ingredients

2 tsp vegetable or sunflower oil
4 chicken drumsticks , skin removed
2 large red onions , chopped
2 peppers (any colours will do), chopped
3-4 tbsp mild curry powder
425g can pineapple chunks in unsweetened juice
400g can coconut milk
400g can kidney beans , drained
2-4 tbsp hot pepper sauce (depending on how hot you like it)
small bunch coriander , chopped
cooked rice , to serve (we used Tilda coconut rice)

Steps:

Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

Nutrition Facts : Calories 458 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium