Caribbean-style Curry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp thyme
- ½ cup Barbecue sauce
- 2 scallions (chopped)
- 2 Limes
- 1 Tbsp dark soy sauce
- ¼ cup vegetable oil
- 2 large, cooked Chicken breasts (diced)
- 1 cup canned Kidney beans (drained)
- 1 cup canned White bean (drained)
- 1 stick Celery (finely diced)
- 1 red pepper (finely diced)
- 1 green pepper (finely diced)
- 3 cups cooked, long-grain white rice
- flat-leaf parsley (to garnish)
- salt
- freshly ground Black pepper
Product recommendation
Add a couple of dashes of Tabasco for added spiciness.
Preparation steps
1.
Blend together the thyme leaves, barbecue sauce, spring onions, juice of one lime, allspice, soy sauce, and 150 ml of warm water in a blender.
2.
Heat half of the oil in a casserole dish set over a medium heat until hot. Add the chicken and saute briefly before adding the beans and the prepared sauce.
3.
Cover with a lid and simmer for 15 minutes until the beans are tender. Season to taste once ready.
4.
Meanwhile, heat the remaining oil in a large frying pan set over a moderate heat until hot. Add the celery, diced peppers, and a little salt.
5.
Fry for 2 minutes and then add the rice. Continue to fry over a reduced heat, stirring occasionally, until the rice is piping hot throughout.
6.
Serve the jerk chicken over the rice with slices from the remaining lime and sprigs of parsley.
