- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: medium
- 3 tsp West Indian hot pepper sauce
- 2 cloves garlic, crushed
- 1 tsp paprika
- 1 tsp dried thyme
- 2 tbsp coriander, chopped, plus sprigs for the garnish
- 3 tbsp olive oil
- 4 boneless, skinless chicken breasts
- 200 ml carton coconut cream
- 1 small ripe mango, peeled, stoned and diced (about 175g in total)
- 1/2 limes, juice only
- 2 large ripe plantains
- 40 g unsalted butter
- salt andcracked black pepper
1. Place 2 teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and 2 teaspoons of cracked black pepper; add the oil and stir until well combined. Lightly slash each chicken breast and then rub in the pepper mixture until well coated.
2. Preheat the grill to medium. Arrange the chicken breasts on the grill rack and cook for 6-8 minutes on each side until the chicken is cooked through and lightly charred.
3. Place the coconut cream and mango pieces in a pan and bring to the boil, then reduce the heat and simmer gently for about 5 minutes or until the mango is tender. Add the remaining teaspoon of pepper sauce, 1 tablespoon chopped coriander and the lime juice, then blend to a purée in a food processor or with a hand blender. Season to taste with pepper and transfer to a bowl.
4. Peel the plantain and cut each one across into two pieces, then cut each piece in half, lengthways. Heat a large frying-pan and melt the butter, add the plantain pieces and fry over a medium-high heat for about 2 minutes on each side until lightly golden. Drain on kitchen paper.
6. To serve, arrange the plantain pieces on plates with the calypso chicken. Divide the coconut sauce between individual dishes and place on the side of each plate. Serve at once.
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