Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 6 components
Fragrant with warming Caribbean spices, this sandwich features chicken fried to golden perfection and topped with a creamy, complex curry sauce infused with coconut milk and Scotch bonnet heat. A Caribbean curry slaw with mango and pineapple adds tropical sweetness and crunch, while the mango curry bacon jam brings depth and spicy-sweet complexity. The curry-spiced goat cheese spread ties everything together with aromatic warmth. Finished with mango chutney, pickled red onions, candied jalapeños, crispy fried shallots, and fresh cilantro for layers of texture and flavor.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter{"buttermilk": "1/2 cup", "large egg": "1 egg", "fresh lime juice": "1 tbsp"} Wet Batter{"all-purpose flour": "1/4 cup", "potato starch": "1/4 cup", "chicken bouillon powder": "1 tsp", "madras curry powder": "1 tsp", "ground allspice": "1/4 tsp", "salt": "1/2 tsp", "black pepper": "1/4 tsp"} Dry BatterCaribbean Curry Sauce 1.5 tbsp madras curry powder1/2 cup coconut milk1 pepper scotch bonnet pepper (whole)1/2 tsp dried thyme1/4 tsp ground allspice2 cloves minced garlic1 tsp fresh ginger (grated)2 tbsp diced onion2 tbsp diced tomato1/4 cup vegetable broth1 tbsp olive oil1 tsp fresh lime juice1/4 tsp saltpinch black pepperCaribbean Curry Slaw 1/2 cup shredded green cabbage1/4 cup shredded red cabbage1/4 cup diced fresh mango2 tbsp diced fresh pineapple2 tbsp shredded carrots1 tbsp fresh cilantro (chopped)2 tbsp pickled red onions{"mayonnaise": "2 tbsp", "curry powder": "1/2 tsp", "fresh lime juice": "1 tbsp", "honey": "1 tsp", "salt": "pinch"} DressingMango Curry Bacon Jam 4 slices thick-cut bacon (diced)1/3 cup diced fresh mango2 tbsp diced yellow onion1/2 tsp madras curry powder1/4 tsp ground allspice1 tbsp brown sugar1 tbsp apple cider vinegar1/2 tsp scotch bonnet hot sauce2 tbsp waterCurry-Spiced Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1/2 tsp madras curry powder1/4 tsp ground turmeric1/2 tsp honeyto taste pinch of salt1 tbsp crushed pork rinds (chicharrones)Candied Jalapeños 2 jalapeños fresh jalapeños (sliced into rings)1/4 cup granulated sugar2 tbsp water1 tbsp apple cider vinegarToppings & Assembly as needed Caribbean Curry Slawas needed Mango Curry Bacon Jamas needed Curry-Spiced Goat Cheese Spread (spread on bottom bun)as needed Caribbean Curry Sauce (spooned over chicken)as needed Candied Jalapeñosas needed Pickled red onionsas needed Mango chutneyas needed Fresh cilantroas needed Crispy fried shallotsDirections 1 Pat chicken breast dry with paper towels. 2 In a shallow bowl, whisk together buttermilk, egg, and fresh lime juice. 3 In another shallow bowl, whisk together flour, potato starch, chicken bouillon powder, madras curry powder, ground allspice, salt, and black pepper. 4 Dip chicken into wet batter, coating completely, then dredge in dry batter mixture, shaking off excess. 5 Heat beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven. 6 Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. 7 Remove and drain on paper towels. 8 Heat olive oil in a saucepan over medium heat. 9 Sauté diced onion and minced garlic for 2 minutes until fragrant. 10 Add madras curry powder and cook for 1 minute, stirring constantly. 11 Add grated fresh ginger, dried thyme, ground allspice, and diced tomato, cook 1 minute. 12 Pour in coconut milk and vegetable broth, add whole Scotch bonnet (do not pierce). 13 Stir in fresh lime juice. 14 Simmer 10 minutes until thickened. 15 Remove Scotch bonnet before serving. 16 Season with salt and black pepper. 17 In a small bowl, whisk together mayonnaise, curry powder, fresh lime juice, honey, and salt. 18 In a larger bowl, toss shredded green and red cabbage, diced fresh mango, diced fresh pineapple, shredded carrots, chopped cilantro, and pickled red onions together. 19 Pour dressing over slaw and toss to coat. 20 Refrigerate until ready to serve. 21 Cook diced bacon in a skillet over medium heat until crispy, about 6-7 minutes. 22 Drain most of the fat, leaving about 1 tablespoon. 23 Add diced yellow onion and cook 2 minutes. 24 Add diced fresh mango, madras curry powder, ground allspice, brown sugar, apple cider vinegar, Scotch bonnet hot sauce, and water. 25 Simmer on low for 15-18 minutes, stirring occasionally, until thick and jammy. 26 Let cool slightly and roughly chop to a spreadable consistency. 27 Mix softened cream cheese and softened goat cheese together until smooth. 28 Stir in madras curry powder, ground turmeric, honey, salt, and crushed pork rinds until evenly combined. 29 Combine granulated sugar, water, and apple cider vinegar in a small saucepan over medium heat. 30 Stir until sugar dissolves. 31 Add sliced jalapeño rings and simmer for 8-10 minutes until jalapeños are glazed and syrup is thick. 32 Remove from heat and let cool. 33 Thinly slice shallots. 34 Heat 1/2 cup beef tallow or lard to 325°F. 35 Fry shallot slices for 2-3 minutes until golden. 36 Drain on paper towels. 37 Butter the potato bun and toast in a skillet until golden on both sides. 38 Spread Curry-Spiced Goat Cheese Spread on the bottom bun. 39 Add a layer of Mango Curry Bacon Jam on top of the spread. 40 Place the fried chicken on the bottom bun. 41 Spoon Caribbean Curry Sauce generously over the chicken. 42 Top with Caribbean Curry Slaw, mango chutney, pickled red onions, and candied jalapeños. 43 Garnish with fresh cilantro and crispy fried shallots. 44 Place top bun and serve immediately while the chicken is hot.
Reviews Loading reviews...
