Honey Curry chicken tacos

Cook Time45 minutes
Servings: 4


  • 1 pack CB Chicken Breast
  • 1 tsp all purpose seasoning
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 tbsp onion powder
  • 1 egg
  • 1 cup unsweetened shredded coconut
  • ½ cup flour
  • ½ cup corn starch
  • Oil for frying
  • 2 green plantains
  • 1 apple
  • ½ jalapeno
  • 1 small lime

For curry honey

  • 2 tbsp oil
  • ¼ cup diced onion
  • 3 cloves garlic shredded.
  • ¼ tsp salt
  • 2 tsp curry powder
  • 1 tbsp parsley
  • 1 tbsp thyme
  • ½ cup honey


  • Clean and slice the chicken breast into strips, season with all purpose seasoning, black pepper, paprika and onion powder, set aside
  • Peel slice and boil green plantains in salted water until fork tender
  • Place in a food processor and blend until it’s a sticky dough
  • Oil hands and a work surface, portion out the dough in 8 to 10 balls and flatten each using a plate or tortilla press
  • Place in a hot non stick pan and cook on both sides until charred and puffed up
  • Repeat until all tortillas are cooked and set aside
  • Slice the apples and jalapeno into thin strips, squeeze the juice of a lime over top, stir and place in the refrigerator until ready for use
  • In a saucepan, add oil and saute onions until softened, then add curry powder, salt, garlic, thyme and parsley. Saute for 1-2 minutes add honey and mix until combined
  • Set the sauce aside
  • To fry the chicken, heat some oil in a frying pan over medium/high heat, closer to medium so the coconut does not burn before the chicken is cooked.
  • Combine shredded coconut, flour and corn starch
  • Add an egg to the seasoned chicken mixture and mix in thoroughly.
  • Dip each strip of chicken breast in the coconut flour mixture shaking off excess and frying until golden brown
  • Once all the chicken is fried pour curry honey over top and toss lightly
  • To eat take a plantain tortilla, add a strip of chicken and top with jalapeno apples.

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