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Caribbean chicken

Spice up your menu with this tasty chicken breast and creamy Caribbean sauce, made with Debic Culinaire Végétop, cinnamon, Madras curry and more!

Fruit Herbs Meat Oils Spice

Caribbean chicken

Ferry van Daal

Ferry van Daal

Compass Group, Den Bosch, The Netherlands

Ingredients

Chive oil

15 chive stalk

50 ml olive oil

Mango brunoise

100 g mango

Chicken breast

200 g chicken breast

20 ml olive oil

1 tsp garlic

½ tsp chilli powder

1 tsp paprika

Salt

Pepper

1 lemon

Caribbean sauce

100 ml white wine

½ cinnamon stick

1 star anise

4 cloves

1 bay leaf

1 orange

1 tsp Madras curry spices

50 ml coconut milk

150 ml Debic Culinaire Végétop

Decoration

Borage

Shiso

Debic products used

Culinaire Végétop 1L

Preparation

Chive oil

Briefly blanch 15 chive stalks.

Cool in ice-cold water.

Blend with olive oil for about 20 minutes.

Strain through a filter or passing cloth to obtain a nice, smooth oil.

Mango brunoise

Cut the mango into cubes.

Chicken breast

Clean the chicken breast and season with olive oil, garlic, chilli spices and paprika.

Leave to marinade for 10 minutes.

Fry the chicken breast in olive oil, season to taste with salt, pepper and lemon (zest).

Caribbean sauce

Bring 100 ml of white wine, cinnamon, star anise, cloves, bay leaf, and zest of 1 orange to the boil and reduce by half.

Add the madras curry spices and simmer.

Deglaze with coconut milk and reduce to half.

Strain, bring to the boil and add Culinaire Végétop, stir until smooth.

Reduce to the desired thickness.

Assembly

Start with the sauce and lay the chicken on top.

Add the chive oil and mango brunoise, garnish with borage and shiso.

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