Jerk Style Chicken and Black Bean Curry

Name: Jerk Style Chicken and Black Bean Curry with Basmati Rice
Total time: 20 min
Yield: 2
Cuisine: Caribbean
Ingredients: 150 Basmati Rice; 210 Diced Chicken Thigh; 1 Onion; 1 Green Pepper; 2 Garlic Clove**; 1 Black Beans; 2 Caribbean Style Jerk; 200 Coconut Milk; 10 Chicken Stock Paste; 40 Mango Chutney; ½ Lime; 50 Water for the Sauce

with Basmati Rice

Mimi MorleyPublished on March 09, 2021

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Rapid

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

210

Diced Chicken Thigh

Onion

Green Pepper

(May contain traces of: Celery)

Garlic Clove**

Black Beans

Caribbean Style Jerk

200

Coconut Milk

Chicken Stock Paste

Mango Chutney

Lime

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)658 kcal

Energy (kJ)2753 kJ

Fat13.4 g

of which saturates3.9 g

Carbohydrate99.5 g

of which sugars19.9 g

Protein41.6 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Lid

•Grill Pan

•Chopping Board

•Garlic Press

•Colander

•Knife

•Zester

•Bowl

Cooking Instructions and Tips

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.

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.

a) While the chicken cooks, halve, peel and thinly slice the onion. b) Trim the courgette, halve lengthways and chop into 2cm wide strips. Then chop into 2cm chunks. c) Peel and grate the garlic (or use a garlic press). d) Drain and rinse the black beans in a colander.

a) Once the chicken is browned, add the courgette 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.

a) Pour in the coconut milk, water (see ingredients for amount), chicken stock paste 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. d) Meanwhile, zest and halve the lime.

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!