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Jerk Style Chicken and Black Bean Curry

Jerk Style Chicken and Black Bean Curry

with Basmati Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken & Black Bean Curry with Rice in just 20 minutes for a delicious and speedy meal.

Tags:RapidSpicy
Allergens:Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Basmati Rice

210 grams

Diced Chicken Thigh

1 unit(s)

Onion

1 unit(s)

Green Pepper

2 unit(s)

Garlic Clove

1 pack(s)

Black Beans

1 pot(s)

Caribbean Style Jerk

(ContainsMustard)

200 milliliter(s)

Coconut Milk

1 sachet(s)

Chicken Stock Powder

1 sachet(s)

Mango Chutney

½ unit(s)

Lime

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)845 kcal
Energy (kJ)3537 kJ
Fat30.5 g
of which saturates19.0 g
Carbohydrate101.5 g
of which sugars21.6 g
Protein37.5 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Sieve
Frying Pan
Spoon
Cutting board
Knife
Garlic Press
Colander
Measuring Cups
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Bring a large saucepan of water to the boil with a 1/4 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.

2

a) Heat a drizzle of oil in a large frying pan or wide saucepan on high heat. b) Once the oil is hot, add the diced chicken thigh and season with salt and pepper. c) Stir fry the chicken until browned all over, 3-4 mins.

3

a) While the chicken cooks, halve, peel and thinly slice the onion. b) Halve the pepper and discard the core and seeds. Slice into thin strips. Chop the strips into 3 pieces. c) Peel and grate the garlic (or use a garlic press). d) Drain and rinse the black beans in a colander.

4

a) Once the chicken is browned, add the pepper and onion to the pan, stir together and cook until the onion starting to soften, 4-6 mins. b) Add the garlic and jerk seasoning, stir and cook for a minute.

5

a) Pour in the coconut milk, water (see ingredients for amount), chicken stock powder and black beans. b) Add half the mango chutney to the sauce as well. c) Bring to the boil and simmer until the sauce has reduced slightly, 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. e) Meanwhile, zest and halve the lime.

6

a) When the curry is cooked, remove from the heat and add a squeeze of lime juice. b) Taste and add salt, pepper and lime juice if you feel it needs it. c) Fluff up the rice and serve in bowls the curry on top, a dollop of remaining mango chutney, a sprinkling of lime zest any remaining lime cut into wedges for squeezing over. Enjoy!