Jerk Chicken Curry
13
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.