Jamaican Chicken Curry with Rice and Peas
Jamaican dinner for one, on the table in 33 minutes. About 1130 kcal and 48 g protein. It brings some heat.
Per portion
Calories from protein 17%, carbs 30%, fat 53%. Estimated from the ingredients.
Roughly £2.20 a portion.
Method
- 1
Cook the rice according to the packet instructions, stirring in the kidney beans for the last 5 minutes.
- 2
Fry the onion in a splash of oil with a pinch of salt for 8 minutes until soft, adding the garlic and ginger for the last minute.
- 3
Stir in the curry powder and thyme and fry for 1 minute, then add the chicken with ½ tsp salt and brown for 3–4 minutes. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Pour in the coconut milk and simmer for 12–15 minutes until the chicken is cooked through with no pink inside and the sauce has thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 5
Squeeze in the lime, taste and season with salt and black pepper, then serve with the rice and peas.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/jamaican-chicken-curry-with-rice-and-peas/
