A simple recipe for a Caribbean-style curry and fried chicken, inspired by Babylon Beach Bar in Ibiza.
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!