Jamaican Inspired Coconut Chicken Breast Corn Soup
with Cheat's 'Buss Up Shut' Roti
This warming recipe is inspired by traditional Jamaican chicken and corn soup. Traditionally, it's made with coconut, split peas and sweetcorn, and flavoured with spicy cayenne, scotch bonnet and ginger. You'll also make a buss up shut roti - a flaky, layered roti which resembles a torn (or 'busted up') shirt. We're using puff pastry for a cheat's version!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Sweet Potato
1 unit(s)
Onion
1 unit(s)
Bell Pepper
(May contain Celery)
3 unit(s)
Garlic Clove
160 grams
Sweetcorn
15 grams
Ginger Puree
50 grams
Red Split Lentils
200 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
50 grams
Hot Sauce
260 grams
Diced British Chicken Breast
Not included in your delivery
250 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.
Chop the sweet potatoe into 1cm chunks (no need to peel).
Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces.
Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press).
Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the diced chicken, onion and pepper to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper. Add the garlic and the ginger puree. Fry for 1 min.
Add the red split lentils, sweetcorn, coconut milk, vegetable stock paste, water for the sauce and sugar (see pantry for both amounts) to the pan. Bring to a boil, then lower the heat and cover with a lid. Simmer until the lentils are soft, 20-25 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
While the chicken cooks, lightly flour your work surface. Unroll the pastry and cut it in to quarters.
Scrunch each quarter into a ball. Using a rolling pin, roll each ball into an even circle approximately 18-20 cm in diameter. TIP: To stop the roti sticking to your rolling pin, either dust with some flour or roll it out between cling film or baking paper.
Once the chicken is cooked and the sauce thickened, remove from the heat.
Heat a large frying pan on medium heat (no oil). Once hot, lay the first roti into the pan and cook until golden brown, 2-3 mins.
Flip the roti over and cook, 1-2 mins more. The roti will puff up slightly. TIP: Watch it like a hawk so it doesn't burn. Lower the heat or flip again if needed.
Turn down the heat or flip again if needed.
Transfer to a plate and leave to cool, 1 min. Bring your hands together as if clapping with the roti in the middle. Slap the roti together (careful, it'll be hot). TIP: This technique allows the steam to escape, will keep the roti crispy and will separate the layers. Repeat with the remaining rotis.
When the sweet potato is cooked, stir it through the soup.
Stir in the hot sauce, then taste and season with salt and pepper if needed.
Share the corn soup between your bowls. Serve with the roti on the side.
Enjoy!
