Jerk Chicken Curry

13
Points® value
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Moderate
Your Week

Ingredients

Chicken breast, skinless, raw

400 g

Asda Jerk Seasoning

2 teaspoon(s)

Calorie controlled cooking spray

10 spray(s)

Onion

1 medium, sliced

Garlic

2 clove(s), crushed

Root Ginger

20 g, (fresh) peeled, grated

Tinned Tomatoes

400 g, (chopped)

Water

1 glass(es), medium

Kidney Beans, cooked

240 g, drained

Creamed Coconut

50 g, crumbled

Thyme, Fresh

4 sprig(s)

Chilli, green or red

1 individual, Scotch bonnet

White Long Grain Rice, dry

250 g

Lime

1 oz, for squeezing

Instructions

  1. Chop the chicken breast and mix in a bowl with the jerk spice rub. Marinate for 30 minutes.
  2. Coat a pan with cooking spray. Add the onion and fry, stirring, for 3 minutes. Add the garlic and ginger. Fry, stirring, for 1 minute, then add the chicken and jerk spices, chopped tomatoes, water, kidney beans, creamed coconut, a few fresh thyme sprigs and 1 whole Scotch bonnet chilli. Season, cover and simmer for 40 minutes.
  3. Meanwhile, cook the rice for 10 minutes in simmering water. Drain and divide between 4 plates.
  4. Remove the thyme and lift out the Scotch bonnet chilli, making sure it doesn't burst. Divide the curry between the plates and serve with lime wedges for squeezing.