Coconut rice
A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party
Fruity Caribbean curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp vegetable or sunflower oil
- 4 chicken drumsticksskin removed
- 2 large red onionschopped
- 2 peppers(any colours will do), chopped
- 3-4 tbsp mild curry powder
- 425g can pineapplechunks in unsweetened juice
- 400g can coconut milk
- 400g can kidney beansdrained
- 2-4 tbsp hot pepper sauce(depending on how hot you like it)
- small bunch corianderchopped
- cooked riceto serve (we used Tilda coconut rice)
Nutrition: per serving
- kcal458
- fat23g
- saturates16g
- carbs36g
- sugars23g
- fibre11g
- protein21g
- salt1.5g
Method
step 1
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.
step 2
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.
