Jamaican-Style Bean Curry with Battered Chicken

A flavorful bean curry featuring gungo beans and coconut, topped with crispy, spice-battered fried chicken strips.

Chicken Spicy Curry Fried Chicken Gungo Beans

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

110.1g

per serving

110.1 g total

Fat

58.4g

per serving

58.4 g total

Protein

54.8g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Self-Raising Flour

CondimentsSauces

tbsp

Tomato Ketchup

Dairy

piece

Egg Yolk

Free-range

Fruits

Coconut

Fresh, grated

GrainsCereals

Plain Flour

Seasoned for dredging

LegumesPulses

100

Gungo Beans

Tinned, rinsed and drained

Liquids

tbsp

Red Wine

150

Sparkling Mineral Water

Meat

piece

Chicken Breast

Skinless, cut into strips

NutsSeeds

clove

Garlic

Finely sliced

tsp

Paprika

tbsp

Mixed Spice

Ground

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

tbsp

Oregano

tsp

Cayenne Pepper

OilsFats

Vegetable Oil

For the curry

300

Vegetable Oil

For deep frying

Vegetables

0.5

piece

Shallot

Finely sliced

Method

Heat vegetable oil in a frying pan and sauté garlic, shallot, paprika, and mixed spice for two minutes.

Add red wine, ketchup, gungo beans, and grated coconut, cooking for eight minutes before seasoning.

Heat a saucepan one-third full of oil until it reaches frying temperature.

Whisk self-raising flour, egg yolk, oregano, cayenne pepper, and sparkling water together to create a batter.

Dredge chicken strips in seasoned plain flour, then dip them into the prepared batter.

Fry the battered chicken in batches for four minutes until golden, then drain on kitchen towels.

Season the fried chicken lightly with salt.

Spoon the curry onto a plate and top with the crispy chicken strips.