Serves 4
1 hour 30 minutes
plus marinating
INGREDIENTS:
4 X 150g chicken breasts
250ml buttermilk
2 heaped tsp medium curry powder
2 cloves of garlic
120g panko breadcrumbs
1 mug of basmati rice (320g)
25g creamed coconut
2 litres of vegetable oil
SAUCE:
1 onion
2 cloves of garlic
1 thumb-sized piece of ginger
1 medium carrot
1 bunch of fresh coriander (30g)
olive oil
1 tsp each garam masala, medium curry powder, turmeric
2 heaped tblsp plain flour
1 heaped tsp mango chutney
PICKLE:
1 red onion
1 lemon
1 fresh red chilli
Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl & pour over the buttermilk. Add the curry powder & a pinch of sea salt, crush in the garlic, then toss to coat. Cover & marinate in the fridge for at least 2 hours, or preferably overnight. When the time's up, sprinkle the breadcrumbs on a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick & flatten them a little more. Keep in the fridge until you're ready to cook.
For the sauce, peel the onion, garlic, ginger & carrot, then finely chop with the coriander stalks (reserving the leaves). Fry in a large pan over a medium-low heat with a lug of olive oil & the spices for 15 minutes, or until starting to caramelize, stirring regularly. Stir in the flour, then the mango chutney. Pour in 800ml of boiling water & leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season & add more mango chutney, if needed.
Meanwhile, place 1 mug of rice in a medium pan. Add 2 mugs of boiling water & a good pinch of salt, then break in the creamed coconut & mix together. Bring to the boil, stir, then put the lid on & simmer for 10 minutes, or until the water has evaporated. Turn the heat off & leave with the lid on. Make a quick pickle by peeling & very finely slicing the red onion. Place in a bowl with the lemon zest & juice & a good pinch of salt. Deseed & finely slice the chilli & add to the bowl, then mix up.
Just under half fill a large sturdy pan with vegetable oil- the oil should be 8cm deep, but never fill your pan more than half full - & place on a medium to high heat. Use a thermometer to get it to 180c, or add a piece of potato & wait until its golden & floating. Use a slotted spoon to lower the chicken into the oil, fry for 8 minutes, or until golden & cooked through, then drain on kitchen paper.
To serve, put a quarter of the rice into a small bowl, press to compact & turn out onto a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle & coriander leaves.