Name: Caribbean chicken with sweetcorn fritters
Total time: 30 min
Ingredients: 4 boneless and skinless chicken breasts; 2 tbsp of Encona West Indian Original Hot Pepper Sauce, plus extra to serve; 150ml of buttermilk, or skimmed milk; 1 large egg, beaten; plain flour, for dusting; 100g of breadcrumbs; rapeseed oil, for frying; salt; freshly ground black pepper; 160g of sweetcorn, drained weight; 1 large egg, beaten; 75g of self-raising flour; red chillies, or fresh herbs, chopped (optional); 1 dash of milk, if needed; rapeseed oil, for frying; salt; freshly ground black pepper; mixed salad leaves; 1/4 fresh pineapple, peeled and cut into chunks; 1/2 red onion, finely chopped; coconut, shaved into slivers; fresh coriander

Caribbean chicken with sweetcorn fritters

by Karen Burns-Booth

Ingredients

Fresh Meat

4 boneless and skinless chicken breasts

Dairy

150ml of buttermilk, or skimmed milk
1 dash of milk, if needed

Oils & Vinegars

rapeseed oil, for frying
rapeseed oil, for frying

Spices & Dried Herbs

freshly ground black pepper
freshly ground black pepper
fresh coriander

Fruit & Vegetables

160g of sweetcorn, drained weight
red chillies, or fresh herbs, chopped (optional)
1/4 fresh pineapple, peeled and cut into chunks
1/2 red onion, finely chopped

Salad & Fresh Herbs

mixed salad leaves