Jerk chicken curry with beans

With this much flavour, you’ll be surprised at how few ingredients this simple curry contains

  • Prep:5 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 438
  • fat 19g
  • saturates 5g
  • carbs 23g
  • sugars 9g
  • fibre 0g
  • protein 45g
  • salt 1.68g


  • 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


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


  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.

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