Issue 008: Dear KFC, BRING IT BACK NUH?

Hey Q-Crew!

I’m pretty sure I’m one of only a handful of people on the planet that remembers KFC in Jamaica had curry fried chicken like 20 years ago. It was such a novel idea and I loved it, then like the avatar, it disappeared. (I think they still have it in India, but when will I ever be there???) So let’s make some Curry Crunch Chicken Nuggets with a Pineapple Mango Chutney Dipping Sauce!

This month’s theme is Tek A Bite! Sometimes you don’t want a huge meal, or you need a cute and handy appetizer to wow guests at your next shindig. Well never fear, YGQ is here! Every issue this month is a hearty nibble and something saucy to dip it in. Next month’s theme: Wake & Bake!

Curry Crunch Chicken Nuggets

Prep time: 45 minutes

Cook time: 30 minutes

Servings: 3-4

Ingredients:

• 1 lb ground chicken (Either pre-ground or boneless skinless chicken thighs)
• 1 tsp onion powder
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt
• 2 tsp curry powder
• 1/2 tsp cayenne pepper (optional)
• 1/2 ground ginger
• 1 tsp cornstarch
• Batter
  • 1 cup all purpose flour
  • 1 tbsp cornstarch
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp curry powder
  • 1 tsp cayenne pepper (optional)
  • 2 tsp paprika
  • 2 tsp black pepper
  • 2 tsp salt
  • 8 oz club soda
  • 1 egg

Step 2: Put the chicken into a mixing bowl and add your onion powder, garlic powder, paprika, black pepper, salt, curry powder, cayenne pepper, ground ginger, and cornstarch.

Step 4: Pro-tip: keep a small bowl of water and wet your hands as you shape the nuggets so they don’t stick.

Step 6: In a mixing bowl, mix together the flour, onion powder, garlic powder, cayenne pepper, curry powder, paprika, black pepper, salt, club soda, and egg until you get a thick batter.

Step 8: Fry in 350⁰ oil until golden brown, turning if necessary.

Step 10: Serve hot!

Pineapple Mango Chutney Dipping Sauce

Prep time: 5 minutes

Cook time: 25-30 minutes

Servings: 5+

Ingredients:

• 8oz frozen mango chunks
• 8oz frozen pineapple chunks
• 3 cloves garlic chopped coarsely
• 1/4 cup packed brown sugar
• 1/3 cup ACV
• 1 cup water
• 2 tsp red chili flakes (optional)
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp nutmeg
• 1 tsp salt
• 1 tbsp ginger paste
• 1 tbsp Canola oil (or any cooking oil)

Step 2: When the garlic is fragrant, add the mango, pineapple, brown sugar, ACV, water, red chili flakes, turmeric, cinnamon, cardamom, nutmeg, salt, and ginger paste and stir to combine.

Step 4: Simmer for 20-25 minutes stirring occasionally until the mixture begins to reduce. The mangoes should be very soft and the liquid should thicken to a syrupy consistency.

Step 6: Store the chutney in an air tight container for up to 3 weeks, or freeze in an ice cube tray and store for up to 3 months.