Jerk chicken coconut curry

    1 hour 25 min

    The perfect combination of spices create this delicious Carribean-inspired dish. Chicken is simmered with butternut squash, mushrooms and tomatoes in a creamy coconut curry.

    104 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 2 teaspoons curry powder
    • 2 teaspoons dry jerk seasoning
    • 2 teaspoons chicken stock granules
    • 1 onion, coarsely chopped
    • 1 teaspoon chopped garlic
    • 900g skinless, boneless chicken breast fillets, cut into 1.25cm cubes
    • 150g peeled butternut squash, diced
    • 225g button mushrooms, sliced
    • 1 bunch spring onions, cut into 5mm pieces
    • 1 (400ml) tin coconut milk
    • 2 (400g) tins whole peeled plum tomatoes, chopped, juice reserved
    • 125ml tomato juice
    • 1 tablespoon caster sugar

    Prep:35min  ›  Cook:50min  ›  Ready in:1hr25min 

    1. Heat the olive oil in a frying pan over medium-high heat. Stir in the curry powder, jerk seasoning, chicken stock granules, onions and garlic. Stir and cook for 2 minutes.
    2. Reduce heat to medium, add the chicken and continue to stir and cook 6 to 8 minutes more. Stir in the squash and mushrooms. Reserve 1 tablespoon spring onions for garnish and stir in the remaining amount. Continue to stir and cook 2 minutes more. Pour in the coconut milk, tomatoes, 125ml reserved tomato juice and sugar. Reduce heat to low and simmer for 35 to 40 minutes, stirring occasionally. Serve, using 1 tablespoon spring onions for garnish.

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    Reviews in English (48)


    Very easy, and tasty! Substituted squash with carrots since I had them. No mushrooms. Next time going to use chicken thighs, and may throw it in the slow cooker.  -  06 Dec 2014


    Loved it so much I could of eaten the whole lot in 1 go 😱  -  21 Oct 2017


    Very easy, very tasty, a nice change in flavours compared to the curries of the East. Have to admit I did not use mushrooms(never felt that curry and mushrooms mix), also as usual I had coriander in the fridge, so used it as a garnish.  -  15 Mar 2013