- 2 tbsp vegetable oil
- 1 garlic clove, finely sliced
- ½ shallot, finely sliced
- 1 tsp paprika
- 1 tbsp ground mixed spice
- 3 tbsp red wine
- 2 tbsp tomato ketchup
- 100g/3½oz tinned gungo beans, rinsed and drained
- 25g/1oz fresh coconut, grated
- salt and freshly ground black pepper
- vegetable oil, for deep frying
- 100g/3½oz self-raising flour
- 1 free-range egg yolk
- 1 tbsp oregano
- 1 tsp cayenne pepper
- 150ml/5fl oz sparkling mineral water
- 1 skinless chicken breast, cut into strips
- 55g/2oz plain flour, seasoned, to taste, with salt and freshly ground black pepper
- To make the curry, heat the vegetable oil in a medium frying pan. Add the garlic, shallot, paprika and mixed spice and cook for two minutes.
- Add the red wine, tomato ketchup, gungo beans and grated coconut and cook for a further eight minutes. Season, to taste, with salt and freshly ground black pepper.
- To make the battered chicken, heat a deep saucepan one-third full of oil until a breadcrumb sizzles in it. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
- Place the self-raising flour, egg yolk, oregano, cayenne pepper and sparkling water into a large bowl and whisk together to form a batter mixture.
- Dredge the chicken strips in the seasoned plain flour, then dip the chicken into the batter mixture.
- Carefully add the battered chicken strips into the oil and fry in batches for four minutes, until puffed up and golden. Carefully remove with a slotted spoon and drain on kitchen towels.
- Sprinkle lightly with salt.
- To serve, spoon the curry onto a warm plate and place the chicken strips on top.