Jamaican Jerk Chicken Curry with Red kidney beans

Jamaican Jerk Chicken Curry with Red kidney beans

The Island of Jamaica is famous for it’s Fiery Jerk chicken, This unique dish is prepared by  jerking or poking of the meat with a sharp object, producing holes which were then filled with the spice mixture and then grilling it.
Today I am going to make a jerk chicken curry with Kidney beans, a little variation from the traditional dry jerk chicken. Marinade recipe is still the same as traditional jerk chicken; I am adding tomatoes and kidney beans to make delicious gravy.

You can still stick to the traditional jerk chicken recipe by grilling the marinade chicken and leave out the gravy part. (steps 1-2).This well balanced flavor of sweet, hot, herbal and spicy chicken can be served with rice, green beans or pasta.


Chicken Marinade


 3 1/2 lb chicken (3lb of chicken leg qtr or drumsticks)
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
 2 Tbsp. thyme
 2 Tbsp. ground allspice
 8 Cloves garlic, finely chopped
 3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 to 2 Tsp of the following (to taste)
-ground cinnamon

1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar

For The Gravy

4 tsp olive oil
2 red onions , sliced
small bunch coriander , stalks finely chopped, leaves reserved
15 oz can of crushed Tomatoes
1 small can of red kidney beans , drained


1.In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.Note: You can carve the meat slightly (vertical stripes) with a sharp knife to get the marinade inside the meat.

3.Heat oil in a saute pan.Add the marinade chicken and Cook until just brown, 5-8 minutes. Take it out of the pan and let it cool.

4. Pour in the remaining oil, onions and coriander stalks to the same saute pan let it soften for 5 mins, stirring in the remaining jerk seasoning for the final min.

5.Return the chicken to the pan, pour over the tomatoes, then bring to a simmer. Cover, then cook for 20 mins. Remove the lid, stir in the beans, then cook for 10 mins more. Scatter with coriander and serve with rice.

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