Ingredients
- Chicken fillets 10
- Major Caribbean jerk mari-base 200g
- Middleton’s gluten free batter mix 300g
- Schweppes ginger beer 500ml
- Red onion 100g
- Red cabbage 100g
- Everyday Favourites ground coriander 50g
- Round tomatoes 4
- Boiron mango purée 200ml
- Diced mango 150g
- Knorr Professional ginger purée 15g
- Cheesed topped bun 10
Method
- Marinade the chicken for 2 hours or overnight in the jerk marinade.
- Make the batter using the ginger beer as the liquid instead of water, according to the pack instructions.
- Coat the chicken in some dry batter mix, then dip in the batter and deep fry on 180°c for 5 minutes or until cooked. Drain on kitchen paper and keep warm.
- To make the salsa, de-seed and dice the tomato, red onion and red cabbage and chop the coriander. Mix all together with the ginger and mango chunks.
- Serve in the bun.
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