Bring some sunshine into your cooking with some authentic family recipes from the nation’s favourite Jamaican celebrities, brought to you by Red Stripe, Jamaica’s No 1 lager beer who donated to a charity of their choice for each recipe received. This evening we feature Frank Bruno who shares a recipe that packs a punch into your tastebuds. If you can stand the heat, try his super spicy chicken curry dish served up with rice, peas and blended with coconut milk.

Frank Bruno – Chicken Curry Rice & Pies Recipe
RICE AND PEAS RECIPE

INGREDIENTS:
Serves: 4-5
1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

CURRY CHICKEN RECIPE
INGREDIENTS:
Serves: 4
2 chicken breasts
1/4 cup oil
1 cups water
1 tomatoes, chopped
1 onions, chopped
2 tablespoons Jamaican Style curry powder
1/2 clove garlic, chopped
1 sprig thyme
2 slices hot pepper (optional)
Salt
Cut chicken breast into 1 1/2 inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes.
Best served with white rice.
NOTE: This is a very spicy dish