Dairy-free dinner recipe for 4 people, takes only 50 mins; recipe has sunflower oil, chicken drumstick, red onion, pepper, curry powder, pineapple, coconut milk, kidney bean, hot pepper sauce, coriander and rice.
Fruity Caribbean curry
Course: Dairy-free dinner
Servings
4
servings
Prep time
10 mins
Ingredients
- Kidney Bean: 400g can kidney beans, drained
- Chicken Drumstick: 4 chicken drumsticks, skin removed
- Coriander: small bunch coriander, chopped
- Red Onion: 2 large red onions, chopped
- Pepper: 2 peppers (any colours will do), chopped
- Curry Powder: 3-4 tbsp mild curry powder
- Sunflower Oil: 2 tsp vegetable or sunflower oil
- Coconut Milk: 400g can coconut milk
- Pineapple: 425g can pineapple chunks in unsweetened juice
- Rice: cooked rice, to serve (we used Tilda coconut rice)
- Hot Pepper Sauce: 2-4 tbsp hot pepper sauce (depending on how hot you like it)
Directions
- Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
- Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.
