Caribbean Coconut Chicken & Kidney Bean Curry
with Garlic Rice, Charred Pineapple Salsa & MintIngredients
2
Garlic
1 sachet
Vegetable Stock Powder
1
Capsicum
320 g
Chicken Thigh
1 packet
Mint
1 packet
Red Kidney Beans
1
Cucumber
1 sachet
Chilli Flakes
1 packet
Tomato Paste
1 packet
Basmati Rice
1
Lime
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, cut capsicum into bite-sized chunks. Finely chop cucumber. Cut lime into wedges. • Drain and rinse red kidney beans. Drain pineapple slices (see ingredients). • Cut chicken thigh into 2cm chunks.
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a chopping board and roughly chop.
• Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook chicken with capsicum, tossing, until browned, 5-6 minutes. • Add mild Caribbean jerk seasoning, a pinch of chilli flakes (if using), the remaining garlic and tomato paste and cook until fragrant, 1 minute. • Add red kidney beans, coconut milk, vegetable stock powder and a splash of water. Reduce heat to medium and simmer until slightly thickened, 2-3 minutes. Season to taste.
• Meanwhile, combine charred pineapple, cucumber, a squeeze of lime juice and a drizzle of olive oil in a medium bowl. Season.
• Divide garlic rice and Caribbean coconut chicken, kidney bean curry between bowls. Top with charred pineapple salsa and tear over mint. • Serve with any remaining lime wedges. Enjoy!
