Easy Caribbean-Inspired Chicken & Pineapple Curry
Fruity, fragrant and full of spice from our Caribbean Curry Flavour Bomb this is an easy and tasty curry that’s perfect for a weeknight meal. Delicious served over our Caribbean-inspires Couscous or Ainsley Rice.
Method
Put the diced chicken in a bowl and add 2 tsp of the Flavour Bomb. Toss to coat well. Cover and set aside to marinate for 20 minutes or chill to marinate for longer if you have the time.
Heat the oil in a deep sided frying pan over a medium heat and add the onions and pepper. Cook for 4 minutes until softened. Add the chicken and cook for 5-6 minutes until golden. Stir in the remaining Flavour Bomb. Add the beans, pineapple and juice and cook for 1-2 minutes. Stir in the coconut milk, lower the heat and simmer gently for 15 minutes or until the chicken is cooked through. Check for seasoning and stir through half the coriander.
Meanwhile prepare the couscous or heat the rice according to the packet instructions.
Divide the couscous/rice between bowls and top with curry. Garnish with coriander.
Ingredients
- 2 skinless chicken breasts (or 4 thighs), cut into bite-size pieces
- 1 x Ainsley Caribbean Curry Flavour Bomb
- 1 tbsp coconut oil or sunflower oil
- 1 red onion, peeled, finely chopped
- 1 red pepper, deseeded and chopped
- 1 x 400g tin kidney beans, rinsed, drained
- 1 x 425g tin of pineapple chunks in unsweetened juice, drained reserving 3 tbsp of juice
- 1 x 400g tin coconut milk
- 2 tbsp chopped coriander
- Ainsley Caribbean-inspired Couscous or Caribbean Creations Rice, to serve