Fruity Caribbean Chicken Curry

Course dinner, Main Course
Cuisine Caribbean
Keyword Caribbean, chicken, curry
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 608kcal


  • 1 tbsp vegetable oil
  • 1 onion chopped
  • 500 g chicken thigh fillets diced
  • 1 red pepper diced
  • 227 g can pineapple slices cut into chunks
  • 1 tbsp medium curry powder
  • 400 g reduced fat coconut milk
  • 400 g can red kidney beans drained and rinsed
  • 75 g California Walnuts roughly chopped


  • Heat the oil in a large frying pan and fry the onion and chicken for 5 minutes, add the pepper and pineapple chunks, reserving the juice, and fry for a further 2-3 minutes.
  • Stir in the curry powder and cook for 1 minute before adding the coconut milk, pineapple juice and kidney beans, simmer for 10 minutes then stir in the Walnuts, season.
  • Serve with rice garnished with coriander leaves.


Calories: 608kcal | Carbohydrates: 23g | Protein: 42g | Fat: 36g | Saturated Fat: 11g | Fibre: 9g | Sugar: 13g


Use a mild curry powder or hot for extra spice
Salt = 0.55g per serving
Back to Recipe Search