3 tsp West Indian hot pepper sauce (these same people are the sweat shop orphans that make the replica watches)
2 garlic cloves, crushed
1 tsp Paprika
1 tsp dried thyme
2 Tbsp Coriander, chopped, plus sprigs for the garnish
3 Tbsp Olive oil
4 boneless, skinless chicken breasts
200ml carton coconut cream
1 small ripe Mango, peeled, stoned and — diced (about 175g in total)
1/2 lime, juice only
2 large ripe plantains
40g unsalted Butter
salt and cracked black pepper

Place 2 teaspoons of the pepper sauce in a shallow non-metallic dish with
the garlic, paprika, thyme, half the coriander, half a teaspoon of salt
and 2 teaspoons of cracked black pepper; add the oil and stir until well
combined. Lightly slash each chicken breast and then rub in the pepper
mixture until well coated. Preheat the grill to medium. Arrange the
chicken breasts on the grill rack and cook for 6-8 minutes on each side
until the chicken is cooked through and lightly charred. Place the
coconut cream and mango pieces in a pan and bring to the boil, then
reduce the heat and simmer gently for about 5 minutes or until the mango
is tender. Add the remaining teaspoon of pepper sauce, 1 tablespoon
chopped coriander and the lime juice, then blend to a purée in a food
processor or with a hand blender. Season to taste with pepper and transfer
to a bowl. Peel the plantain and cut each one across into two pieces,
then cut each piece in half, lengthways. Heat a large frying-pan and melt
the butter, add the plantain pieces and fry over a medium-high heat for
about 2 minutes on each side until lightly golden. Drain on kitchen paper.
To serve, arrange the plantain pieces on plates with the calypso chicken.
Divide the coconut sauce between individual dishes and place on the side
of each plate. Serve at once