This was an accidental recipe. It was actually supposed to be a Jamaican jerk chicken recipe but then I couldn’t find the jerk seasoning at the supermarket so … I improvised and used a basic Rajma recipe to add the spices to this dish.

Serves 6

Prep 30 mins
Cook 1 hour

Method

12 chicken drumsticks, skin on
2tbsp canola oil (or vegetable oil)
4 brown onions, finely chopped
2 400g cans of diced tomatoes
1 240g can of red kidney beans, drained
1 tbsp cumin powder
2 tbsp coriander powder
1 tbsp garam masala
1 tbsp chili powder
1/2 tbsp tumeric
9 cloves of garlic, crushed
2 inch piece of ginger, julienned
Salt, to taste
1/4 cup water
Coriander, chopped for garnish

Method

Heat the oil in a large frying pan and fry the onions and garlic until they are nearly transparent. Add the cumin powder, coriander powder, masala, and tumeric stirring as you mix and gradually adding the water so it doesn’t stick to the base of the pan.

Add the chicken drumsticks and brown all over. Add the tomatoes and bring to a simmer. Cover and cook for 30 minutes on low heat.

Add the kidney beans and stir. Add water if necessary. Cover and cook for a further 30 minutes on low heat.

Garnish with the coriander and serve with yellow rice (cook rice with a sprinkling of tumeric or a few strands of saffron). Note that the yellow rice is not part of the calorie count.