This simmered dish pairs chicken back pieces, skin-on with Jamaican curry powder, cooked white rice and scallion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
146g chicken back pieces, skin-on241 kcal
7g Jamaican curry powder21 kcal
10g scallion, chopped4 kcal
1g fresh thyme1 kcal
7g vegetable oil62 kcal
166g water0 kcal
106g cooked white rice138 kcal
53g cooked kidney beans, drained67 kcal
60g coconut milk118 kcal
1g salt0 kcal
1g black pepper2 kcal
Cooking instructions
chicken back piecesJamaican curry powdersaltblack pepper
Season chicken with curry powder, salt, and black pepper. Let sit 10 minutes.
chicken back piecesvegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add chicken and brown 4-5 minutes.
scallionfresh thymewater
Add scallion and thyme; cook 1 minute. Add water, cover, and simmer 20-25 minutes until tender.
cooked white ricecooked kidney beanscoconut milksalt
Meanwhile, in a small saucepan combine cooked rice, cooked kidney beans, coconut milk, and salt. Warm over low heat 5-7 minutes until hot, stirring gently.
chicken back pieces
Uncover chicken and simmer 2-3 minutes to reduce the sauce slightly.
chicken back piecesJamaican curry powdercooked white rice
Serve curry chicken with the rice and peas on the side, spooning a little sauce over the chicken.
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