As I blogged about recently, we spent last summer exploring Ibiza’s many beach clubs and restaurants. Among my favourite new discoveries was Babylon Beach Bar, a secluded beach club on the coast, near Santa Eulalia del Ríu.
Although we were in Ibiza, the laid-back atmosphere felt more like the West Indies. As the sea lapped against the rocks and the pine trees swayed in the breeze, we spent the day soaking up the last of the summer sun and enjoying the chilled-out music.
The friendly staff made us feel welcome all day long, without asking us if we wanted a drink every five minutes. We both particularly enjoyed the freshly squeezed juices, however, it was the Caribbean curry with fried chicken that stole the show. It was served with slices of dried banana, fresh mango and cashew nuts, and tasted really quite incredible. Back home, I’ve been trying to recreate it ever since.
In my recipe for a Caribbean style curry with fried chicken, I’ve left out the banana and cashew nuts, although you can add them if you wish.
A simple recipe for a Caribbean-style curry and fried chicken, inspired by Babylon Beach Bar in Ibiza.
- 2 tablespoons of Caribbean curry paste
- 400 ml of coconut milk
- 2 small red chillies
- 1/2 mango
- 1 chicken stock cube
- A sprinkle of fresh coriander
- 1 cup of basmati rice
- 200 g of kidney beans
- 2 chicken fillets skinless
- 2 tablespoons of paprika
- 6 tablespoons of plain flour
- 100 g of breadcrumbs
- A grind of black pepper
- 2 eggs
- 2 tablespoons of coconut butter
- 1 small onion
- 2 cloves of garlic
- 1 small piece of fresh ginger (about 2 inches)
In a thick-bottomed saucepan, fry the finely chopped onion, garlic and ginger in a little of the coconut butter, for about five minutes.
Add the coconut milk, Caribbean curry paste and chicken stock cube to the pan, with a cup of water. After five minutes add the chopped and deseeded red chillies (Fresno or Serenade is best) and stir into the curry sauce. Simmer on a low heat, to reduce the amount of liquid, for about 25 minutes. Stir regularly.
In a separate saucepan, heat up the kidney beans, with two cups of water. Once the water is boiling, add the rice and cover the pan. Simmer on a low heat for 30 minutes until the rice is done.
Place the paprika and flour into a bowl and beat the eggs together in another. Combine the bread crumbs and black pepper in a third bowl and line up in a row on the kitchen counter. The production line is about to begin!
Slice the chicken into 2-3 pieces per breast. Coat the chicken with the paprika and flour, then dunk into the beaten eggs. Next place the chicken in the breadcrumbs. Try to cover up as much of the meat as you can. Finally, put the breaded chicken to one side to rest. Repeat with the rest of the chicken.
In a thick-bottomed saucepan, heat up the coconut butter until it melts and starts to bubble. Add the chicken, gently, and fry for about 10 or so minutes, or until the chicken is cooked and the breadcrumb coating is golden brown. Turn the chicken regularly, so that it doesn't burn on either side.
Slice half a mango into cubes and add to the curry sauce.
Place the cooked rice on a plate and serve with the curry sauce. Place the fried chicken on top, in the centre, sprinkle with the fresh coriander leaves, and enjoy!