Food News

Curry chicken with escovitch pickle and mofongo recipe

This recipe is a real showcase of the best of Caribbean cooking – spicy chicken curry, tangy escovitch pickle and mashed plantain mofongo.

You will need Andi Oliver’s green seasoning for this recipe.

Ingredients

For the chicken

For the escovitch pickle

For the mofongo

  • 2 tbsp neutral oil, such as rapeseed or sunflower oil, for frying
  • 200g/7oz streaky bacon, thinly sliced
  • 7 unripe green plantains or bananas, peeled and chopped into even-sized chunks
  • 6 garlic cloves, peeled and left whole
  • a handful of pork scratchings
  • 2 tbsp good-quality extra virgin olive oil
  • 1 lime, juice only
  • 4 tbsp caramelised onions
  • 2–3 tbsp chopped fresh flatleaf parsley or coriander, to garnish
  • salt and freshly ground black pepper