We’ve put some Caribbean FLAVA on this popular Japanese dish by adding some spicy flava with scotch bonnets and spices to give this recipe a delicious kick! Caribbean-Japanese fusion! give it a try nuh!.
- • 2 Tbsp. Vegetable oil
- • 1 medium onion diced
- • 4 garlic cloves minced
- • 1 scotch bonnet pepper (de-seeded & chopped)
- • 6 Sprigs fresh thyme
- • 2 spring onions chopped
- • Thumb of Ginger
- • 2 tbsp. Curry powder
- • 1 tsp Garam Masala
- • 1 tsp. salt
- • 1 tsp. Black pepper
- • 1 tsp. ground pimento
- • 100ml coconut milk
- • 125ml chicken stock
- • 1 tbsp. honey
- • 2 tbsp. corn flour
- • 2 Chicken breasts 380g
- • 1 tsp. chicken seasoning
- • Plain flour for coating
- • 2 beaten eggs
- • Breadcrumbs for coating
In a medium sized pot add some vegetable oil on a medium heat and cook down some onions and garlic until soft. Add scotch bonnet, fresh thyme, spring onions, ginger, curry powder, garam masala, ground pimento, salt, pepper, coconut milk, chicken stock, honey and corn flour then mix together to form a thick paste. Sieve the curry paste into a large bowl, press down to get all the juices out Now season your chicken breast with a likkle salt, pepper, and chicken seasoning and massage together, then coat chicken in some flour, then mix in egg, and then breadcrumbs making sure chicken is fully coated Now add some vegetable oil into a frying pan on a medium heat and fry the chicken until golden brown on each side. cool down and carefully sliced the chicken add curry back into the saucepan and heat up then pour curry onto the chicken and serve with rice and cabbage.