Jerk Chicken Curry with Beans
Recipe GLPR0506e6ca55f148
A vibrant Caribbean-inspired curry combining tender jerk-spiced chicken drumsticks with kidney beans and tomatoes. Aromatic coriander, caramelized red onions, and bold jerk seasoning create a flavorful one-pan dish that's naturally dairy-free and gluten-free. Simmer until the chicken is fall-off-the-bone tender, then finish with fresh coriander leaves. Serve over rice for a complete meal.
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Ingredients
8 chicken drumsticks
4 teaspoons jerk seasoning
salt and black pepper to taste
4 teaspoons olive oil
2 red onions, thinly sliced
1 small bunch fresh coriander, stalks finely chopped and leaves reserved
2 cans (400g each) chopped tomatoes
1 can (410g) kidney beans, drained
Directions
Pat the chicken drumsticks dry with paper towels. In a small bowl, combine 1 teaspoon of jerk seasoning with salt and pepper to taste. Rub this mixture evenly over all the drumsticks.
Heat half of the olive oil (2 teaspoons) in a large frying pan or shallow braising pot over medium-high heat. Once hot, working in batches to avoid crowding, sear the drumsticks on all sides until golden brown, about 8-10 minutes total. Transfer the cooked chicken to a clean plate.
Reduce heat to medium and add the remaining olive oil (2 teaspoons) to the same pan. Add the sliced red onions and finely chopped coriander stalks, stirring occasionally, and cook for about 4 minutes until they begin to soften.
Stir in the remaining 3 teaspoons of jerk seasoning and cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor.
Return the browned drumsticks to the pan, nestling them among the onions and coriander. Pour the two cans of chopped tomatoes (with their juice) over the chicken.
Bring the mixture to a gentle simmer, then cover with a lid and reduce heat to medium-low. Simmer covered for 20 minutes, until the chicken is nearly cooked through and tender.
Remove the lid, stir in the drained kidney beans, and continue to simmer uncovered for 10 more minutes. The chicken should reach an internal temperature of 165°F.
Taste the curry and adjust seasoning with salt and pepper as needed. Garnish generously with the reserved fresh coriander leaves. Serve hot over steamed rice.
