Jamaican Jerk Chicken with Curry Vege Rice

40 minutes + 40 minutes Serves 4


  • 8 chicken drumsticks
  • ¼ tsp chilli flakes
  • 1 tsp garlic salt
  • 2 tsp dried thyme
  • 1 tsp allspice
  • ¼ tsp black pepper
  • 1 tsp brown sugar
  • 3 Tbsp oil plus extra for frying
  • 1 Tbsp flour
  • 1 cup hot chicken stock
  • 2 Tbsp chopped thyme
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • ½ tsp salt
  • 2 cups rice
  • 1 cup mixed vegetables
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How to Speed Up Dinner Prep


Jerk Chicken

1. Preheat oven to 180°C. Place drumsticks into a container. In a small bowl mix together chilli flakes, garlic salt, thyme, allspice, pepper, sugar and 2 Tbsp oil. Mix to a paste and rub into the chicken. Marinate for 30 minutes or overnight if possible, covered in the fridge.

2. Pour a little oil in an ovenproof pan and place in the oven. When hot, remove from oven, carefully place marinated chicken in the pan. Toss in the hot oil. Return to the oven, roast for 30 minutes turning half way through. Cook until golden brown and juices run clear when pricked with a fork.

3. Remove chicken from the pan, transfer to a dish and keep warm. Place the pan on the stove top, sprinkle in flour, cook gently for 1 minute, stirring all the time. Slowly pour in chicken stock. Cook until gravy is nice and thick. Taste and season. Pour any rested chicken juices into the gravy. Garnish chicken with chopped thyme.

Curry Vegetable Rice

1. Add 1 Tbsp oil into a saucepan. Add spices, when bubbling and fragrant, add onion, garlic and salt.

2. Cook gently for 5 minutes until golden and fragrant. Season with salt if required. Increase heat and sprinkle in the rice. Coat in the onion mixture then carefully pour in 500ml boiling water. Stir well, bring to a boil. Cover and reduce heat to a simmer.

3. Cook for 10 minutes, then sprinkle in mixed vegetables, combine gently. Return the lid, cook for a further 5 minutes or until rice is tender.

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By Jax Hamilton

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