|Major Caribbean jerk mari-base||200g|
|Middleton’s gluten free batter mix||300g|
|Schweppes ginger beer||500ml|
|Everyday Favourites ground coriander||50g|
|Boiron mango purée||200ml|
|Knorr Professional ginger purée||15g|
|Cheesed topped bun||10|
1. Marinade the chicken for 2 hours or overnight in the jerk marinade.
2. Make the batter using the ginger beer as the liquid instead of water, according to the pack instructions.
3. 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.
4. 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.
5. Serve in the bun.