Coconut Crispy Chicken and Jerk Spiced Curry

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½cm thick half moons.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give them a bash with a rolling pin until they're 1-2 cm thick. Season with salt and pepper. 

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and mix in the desiccated coconut, salt (see pantry for amount) and pepper. 

Dip the chicken into the egg, then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before adding the chicken. 

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary. 

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken bakes, give the frying pan a quick clean, then return to a medium-high heat with a drizzle of oil.

Once the oil is hot, add the pepper and carrot and stir-fry until tender, 6-8 mins. Stir in the jerk paste and fry until fragrant, 1 min.

Stir in the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Meanwhile, roughly chop the coriander (stalks and all).

Once the curry has simmered, taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.