Honey Curry chicken tacos
Servings: 4
Ingredients
- 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
Instructions
- 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.
