Coconut Crispy Chicken and Jerk Spiced Curry
with Jasmine Rice, Bell Pepper and Coriander
Bringing together Caribbean jerk seasoning and Indonesian coconut curry, this dish is a showcase of fusion flavours. The crispy chicken is coated in a breadcrumb and desiccated coconut crust, giving a distinct and flavoursome crunch, and is coupled with the spiced and aromatic jerk infused coconut curry.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
1 unit(s)
Carrot
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
15 grams
Desiccated Coconut
50 grams
Jerk Paste
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 bunch(es)
Coriander
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
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 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.
When the rice is cooked, fluff up the grains with a fork and stir through half the coriander. Slice the chicken widthways into 2cm slices.
Share the coriander rice between your serving bowls.
Spoon over the jerk coconut curry. Top with the sliced chicken.
Drizzle the honey (see pantry for amount) over the chicken and finish by scattering over the remaining coriander.
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