Caribbean Chicken & Kidney Bean Coconut Curry
with Zesty Rice & Coriander
Short in time but mighty in flavour, this coconut curry comes loaded with all of the tasty Caribbean flavours, yet without the hassle. Team tender veg with chicken, red kidney beans and jerk seasoning alongside a fluffy, zesty rice that is whipped up in no time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Coconut Milk
1
Zucchini
1 packet
Microwavable Basmati Rice
330 g
Chicken Breast
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Baby Spinach Leaves
1
Lime
1 packet
Red Kidney Beans
1 sachet
Vegetable Stock Pot
1
Capsicum
1 packet
Coriander
Not included in your delivery
15 g
butter
(Contains: Milk;)
1 drizzle
olive oil
¼ cup
water
Utensils
Cooking Steps
• Roughly chop capsicum. Slice lime into wedges.
• Cut chicken into 2cm chunks.
• Drain and rinse red kidney beans.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, until slightly browned, 1-2 minutes.
• Add trimmed green beans and capsicum and cook, until tender, 4-5 minutes. Add mild Caribbean jerk seasoning and cook, until fragrant, 1 minute.
• Reduce heat to medium, then stir in drained kidney beans, coconut milk, vegetable stock pot and the water. Simmer until thickened 2-3 minutes.
• Remove from heat, then stir in baby spinach leaves, until wilted. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside!
• Meanwhile, microwave rice until steaming, 2-3 minutes.
• Stir in the butter and a squeeze of lime juice, until coated. Season to taste.
• Divide zesty rice and Caribbean chicken and kidney bean coconut curry between bowls.
• Tear over coriander. Serve with any remaining lime wedges. Enjoy!
