Fruity Caribbean curry

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

  • Prep:10 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 458
  • fat 23g
  • saturates 16g
  • carbs 36g
  • sugars 23g
  • fibre 11g
  • protein 21g
  • salt 1.5g


  • 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 pineapples 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)


  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.

  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.

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