Caribbean Chicken & Kidney Bean Coconut Curry

Name: Caribbean Chicken & Kidney Bean Coconut Curry with Zesty Rice & Coriander
Total time: 15 min
Yield: 2
Cuisine: Creole/Cajun
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; 15 g butter; 1 drizzle olive oil; ¼ cup water

with Zesty Rice & Coriander

4.0(109)Review summary

Recipe Development TeamUpdated on July 17, 2026

Get up to 40% off + Free Extras for 8 weeks

Calories

:

842 kcal

Protein

:

60.6g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Allergens:

Milk

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

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

Nutritional Values

Calories842 kcal

Energy (kJ)3520 kJ

Fat33.3 g

of which saturates21.5 g

Carbohydrate73.2 g

of which sugars10.6 g

Dietary Fibre16.6 g

Protein60.6 g

Sodium1250 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Roughly chop capsicum. Slice lime into wedges.
• Cut chicken into 2cm chunks.
• Drain and rinse red kidney beans.

2

• 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!

3

• Meanwhile, microwave rice until steaming, 2-3 minutes.
• Stir in the butter and a squeeze of lime juice, until coated. Season to taste.

4

• Divide zesty rice and Caribbean chicken and kidney bean coconut curry between bowls.
• Tear over coriander. Serve with any remaining lime wedges. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: Many found it mild; adding extra jerk seasoning, garlic, ginger, or a splash of soy sauce boosted the flavour.
Ease of prep: Customers appreciated how quick and easy this dish was to prepare.
Suggestions: Some added a teaspoon of curry powder and brown sugar for depth. Others recommended more coconut milk for a juicier curry.
Portions: Several noted the recipe might not be enough for four people; consider serving with extra rice or chapati.