Fruity Caribbean curry

• vegetable or sunflower oil2 tsp tsp
• chicken drumsticks↗4

  skin removed

• large red onions↗2

  chopped

• peppers↗2

  (any colours will do), chopped

• mild curry powder↗3-4 tbsp tbsp
• can pineapple↗425g g

  chunks in unsweetened juice

• can coconut milk↗400g g
• can kidney beans↗400g g

  drained

• hot pepper sauce↗2-4 tbsp tbsp

  (depending on how hot you like it)

• small bunch coriander

  chopped

• cooked rice↗

  to serve (we used Tilda coconut rice)

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.

2. 2

   Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.