Recipe - Chicken pakora, peach chutney pickled carrot salad and mint yogurt
2 medium chicken breasts
2 chicken thighs
2 tbsp. plain flour
1 tbsp. corn flour
1 tsp cumin power
Optional 1 tsp garam masala
1 tsp red chilli powder
½ turmeric powder
2 cloves of garlic, finely grated or crushed
1 egg white
Splash of water
Salt to taste
Black pepper to taste
Oil for deep frying (a couple of litres)
Pickled carrot salad
1 red onion
1 tsp coriander seeds
Small bunch of coriander, finely chopped
100ml white wine vinegar or distilled vinegar
2 tbsp. of sugar
3 peaches (you could also use nectarines or apricots). Peeled and cut into small dice
1 small red chilli, finely chopped
¼ onion, finely chopped
Small piece of ginger, peeled and cut into fine matchsticks
1 tsp cumin powder
2 cardamom pods (optional)
50g brown sugar
Good splash of cider or white wine vinegar
1 tbsp. oil
Thick plain yogurt
Small bunch of mint, roughly chopped
¼ cucumber (optional)
Pinch of salt
For the pakora
Take your chicken and cut into bite sized pieces. They don’t have to be uniform but fairly equal in size, so they cook evenly. Place into a large bowl.
Season with a good pinch of salt and black pepper and add the red chilli powder, turmeric, cumin, garam masala and the garlic paste. Give it a good mix
Add the plain flour and the corn flour and mix together.
Add the egg white and give it a final mix. The spice mix should cling well to the chicken but if it’s too dry add a touch of water. Once you are happy, leave to rest and infuse for 10-15 minutes.
Add oil to a wok or large pan and heat it over a medium heat or heat a deep fat fryer to 180c.
Add the chicken pieces to the oil and deep fry them turning occasionally until they turn nice and golden. This should take approximately 12 minutes.
Once cooked, carefully remove the chicken onto some kitchen towel and keep warm in an oven on a low heat.
For the pickled carrot salad
This is a light pickle just to add a little sweet sharpness.
In a saucepan over medium heat place vinegar, water, sugar and coriander seeds to simmer for 10mins. Stirring occasionally
Take off the heat and allow to cool until lukewarm and spices have infused.
Finely slice red onion and using a vegetable/ julienne peeler, slice carrot into fine strips.
Pass pickling liquid through a sieve over the carrot and onion to remove excess spice seeds.
Leave to pickle for 30 minutes or so and remove all excess liquid. Place in bowl ready to serve. This can be done in advance to a make life easier.
Finish with a generous sprinkle of finely chopped coriander.
Spiced peach chutney
Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften.
To peel the peaches easily, blanch them by pouring a kettle of boiling water over them to cover and leave for 3-5 minutes. Allow to cool before peeling and chopping.
Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened – this will take about 20-30 mins.
Take off the heat and place in a bowl ready to serve.
Grate cucumber and wrap grated cucumber in a tea towel. Squeeze well to remove any excess liquid.
Combine cucumber, mint, and yoghurt. Stir well and season to taste.
Place in fridge until ready to serve.
- Enjoy -