uctp tribal member

Jerk Chicken Curry+Beans


8 chicken drumsticks
4 tsp jerk seasoning (we used Schwartz)
4 tsp olive oil
2 red onions , sliced
small bunch coriander , stalks finely chopped, leaves reserved
2 x 400g cans chopped tomatoes
410g can kidney beans , drained

1. Toss chicken in 1 tsp jerk seasoning and a little salt and pepper. Heat half the oil in a large frying pan, quickly brown the chicken, then remove. Tip in the remaining oil, onions and coriander stalks, then soften for 5 mins, stirring in the remaining jerk seasoning for the final min.

2. Return the drumsticks to the pan, pour over the tomatoes, then bring to a simmer. Cover, then cook for 20 mins. Remove the lid, stir in the beans, then cook for 10 mins more. Scatter with coriander and serve with rice.


Fragrant mash
Fry ½ tsp each jerk seasoning, ground coriander or cumin in a little oil, then stir into mashed potatoes.

Spiced veg
Toss 2 tsp any of the above spices with root veg, oil and seasoning, then roast at 200C/fan 180C/gas 6 for 40 mins or until tender and golden.

Use up the jerk seasoning
Super-speedy marinade: Mix 1 tbsp jerk seasoning or curry powder into 3 tbsp natural yogurt and use as a marinade for chicken breasts, prawns or lamb chops before grilling or barbecuing.

438 kcalories, protein 45g, carbohydrate 23g, fat 19 g, saturated fat 5g, fibre 0g, sugar 9g, salt 1.68 g