Step 1

For the curried chicken:

Step 2

In a mixing bowl, season the chicken with 1 tablespoon oil, 1/2 tablespoon curry powder, 1/2 of the onion, 1/2 of the scallion, ginger, garlic, Scotch bonnet sauce, allspice, 1 sprig of thyme, salt, pepper and chicken bouillon. Massage the seasonings into the chicken until the pieces are coated evenly. For best results, allow the chicken to marinate overnight in the refrigerator.

Step 3

In a large pot, heat the remaining 2 tablespoons of oil and 1/2 tablespoon curry powder. Let it cook for 1 to 2 minutes while stirring constantly to prevent burning. Once the oil is foamy and the curry has slightly darkened, add the chicken to the pan. Cover and cook for about 12 to 15 minutes, stirring occasionally.

Step 4

After the chicken has cooked in its own juices for about 15 minutes, add water, remaining sprig of thyme, onion and scallion. Increase the heat to medium-high heat, cover and cook for an additional 15 to 20 minutes, until the chicken is tender and the sauce has reduced. Taste for salt and add if needed. Pull chicken apart with a fork and allow to cool.

Step 5

For the scotch bonnet aioli:

Step 6

In a bowl, mix all the ingredients until smooth. Adjust seasoning to taste.

Step 7

For the plantains:

Step 8

Bring a pot of salted water to a boil. Boil plantain in skin.

Step 9

Peel and mash plantain with ricer or potato masher.

Step 10

Season with salt, pepper, smoked paprika, garlic powder, onion powder and chopped parsley.

Step 11

To assemble:

Step 12

Portion plantain, roll into balls and flatten, put a scoop of chicken in the middle and shape plantain around chicken.

Step 13

Bread with flour and egg then panko. Double-bread if necessary to make sure there are no gaps in the breading.

Step 14

Heat a pot with a few inches of vegetable oil in the bottom to 325 F.

Step 15

Fry the plantain balls in the oil until golden-brown. Serve with dipping sauce.