Recipe - Chicken pakora, peach chutney pickled carrot salad and mint yogurt


Chicken Pakora

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

2-3 carrots

1 red onion

1 tsp coriander seeds

Small bunch of coriander, finely chopped

100ml white wine vinegar or distilled vinegar

50ml water

2 tbsp. of sugar

Peach chutney

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

Mint yogurt

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.

Mint yogurt

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 -