Curry Chicken Thighs with Butter Beans
Prep time
Cook time
Total time
Jamaican curry chicken cooked with tender butter beans
Serves: 5
  • 10 chicken thighs, deboned
  • ¼ cup oil
  • 2 tbsp curry powder
  • 3 stalks of scallion, minced
  • 2 cans of butter beans, drained
  • 1 cup of water
  • Salt and Pepper
  1. Salt and pepper your chicken thighs.
  2. Add oil, curry powder, and scallion to a large skillet.
  3. Sauté on medium high heat, stirring occasionally, until all the oil is infused with curry (about 2 minutes).
  4. Place the thighs skin side down and let them sear in the curry oil for about 5 minutes.
  5. Flip them over and let them cook in the curry oil for another 5 minutes.
  6. Add your water and drop the heat down to medium.
  7. Cover and cook on medium heat for 20 minutes.
  8. Add your butter beans and gently stir so the butter beans get down into the curry.
  9. Leave uncovered and cook for an additional 15 minutes. The butter beans will sort of cook out partially into a nice, thick curry sauce.
  10. Season with salt and pepper to taste.
  11. Serve.
Nutrition Information
Calories: 474 Fat: 29 Carbohydrates: 29 Sugar: 2 Sodium: 747 Protein: 27
Recipe by The Eat More Food Project at