Courtesy of Danielle Leoni, Chef/Co-owner, The Breadfruit & Rum Bar
Curry Chicken Cabbage Roll
DO NOT VARY FROM THESE STANDARDS Yield: 5 lbs Shelf Life: 7 Days Revised: 12/19/17
Ingredients MARINADE: Chicken 7-8 LB Cut to specs Thyme ¼ C Picked No Stems Curry Power ¼ C White Vinegar ¼ C Black pepper 2 T Finely Ground Sea Salt 3 T Pimento 1 T Finely Ground Tomato 2.5 C Slice to specs Scallion 3 C Slice to specs Yellow Onion 3 C Sliced to specs Habanero 1 EA Halved / Seeded
To Marinade & Cook: 1. Marinade chicken in all above ingredients. Let marinade 1 hour or more 2. In a brazier add chicken with marinade. 3. Add 14 Cups of water. 4. On low, simmer chicken covered for 1 hour.
EVO 1 C Coconut Fresh 5 OZ Shredded Curry Chicken Gravy 2 C Lime Zest 2 t Lime Juice 1 T
To Season & make Cabbage Roll: 1. Separate chicken from liquid/vegetables. 2. Pull chicken, no skin or bones. 3. Put curry chicken gravy into food processor. 4. Pass thru medium sieve. 5. Crack open coconut, drain, shred meat using food processor. 6. Sauté 5 OZ shredded coconut in EVO until golden, add to pulled chicken. 7. Fold in 2C curry chicken gravy. Reserve remaining gravy for service. 8. Fold in Lime Zest and Lime Juice. 9. Blanch Green Cabbage Leaves in salty water. 10. Roll 4.5OZ shredded chicken in blanched cabbage leaf.