• 4 chicken legs (with a total weight of approx 1kg)
  • 3 tablespoons Jamaican Jerk paste
  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 red pepper, diced
  • 1 teaspoon curry powder
  • 2 tablespoons fresh thyme leaves
  • 400g can chopped tomatoes
  • 400ml can coconut milk
  • 28g pack fresh coriander, roughly chopped


  1. 1

    Divide the chicken into thighs and drumsticks and score the flesh of the drumsticks. Spread 1 tablespoon Jerk paste over the chicken meat.

  2. 2

    Heat the oil in a large frying pan and fry the chicken and onion for 5 minutes until browned on both sides. Add the pepper, curry powder, remaining Jerk paste and half the thyme and continue to cook for a furrther 2 minutes.

  3. 3

    Add the tomatoes and coconut milk and bring to the boil. Reduce the heat and cover and simmer for 15 minutes, stirring occasionally. Remove the lid and continue to simmer for a further 15 minutes until the sauce has thickened slightly and the chicken is cooked throughout.

  4. 4

    Stir in the coriander, reserving a few leaves for garnish. Serve with rice and garnish with the remaining coriander and thyme.

  5. 5

    *All information included in this recipe has been provided by Vitacress.

Nutritional Details

Each serving provides
  • Energy 2190kj 523kcal 26%
  • Fat 35.3g 50%
  • Saturates 20.2g 101%
  • Sugars 10.9g 12%
  • Salt 0.9g 15%

% of the Reference Intakes

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