Surprise! More great food

You thought it was over (because yeah, we did say) but the Cookery School is back with another episode and another delicious recipe. This time it's an island staple, the fruity Caribbean chicken curry.

Students gathered again at Boldrewood Innovation Campus to learn these new techniques, develop their cooking skills, and enjoy a hands-on experience in the kitchen.

Watch the highlights of the fifth Cookery School episode:

Fruity Caribbean Curry Recipe

Cook time: 10 minutes prep | 50 minutes cooking (or 3hr 20 minutes if using slow cooker)

Serves: 2 people

Ingredients

• 1 tsp vegetable or sunflower oil
• 4 chicken drumsticks, skin removed
• 1 large red onion, chopped
• 1 peppers (any colours will do), chopped
• 1 tbsp mild curry powder
• 200g tinned pineapple chunks plus juice
• 200g coconut milk
• 200g kidney beans, drained
• 1/2 tbsp hot pepper sauce (depending on how hot you like it)
• small bunch coriander, chopped
• cooked rice, to serve (we used Tilda coconut rice)

Method

1. Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little. (Alternatively, could cook in slow cooker on medium for 3 hours).
2. Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through,(if using slow cooker, add 20 minutes) then scatter with coriander and serve with cooked rice.

Keep an eye out for more episodes in the future!