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Chicken with curried cauliflower fritters

  • 4servings
  • 15minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Fluorine, Manganese, Silicon, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 1 tbsp coriander leaves

  3. 2 shallots , finely chopped

  4. 1 clove garlic , chopped

  5. 1 pinches ground cumin

  6. 2 chicken breast supremes , with skin

  7. 3 tbsp olive oil

  8. 2 tsp curry powder

  9. 10 cauliflower , cut into florets and blanched

  10. 2 tbsp plain flour

  11. 2 eggs , beaten

  12. 175 g white breadcrumbs

  13. vegetable oil , for deep-frying

  14. 1 tbsp chopped chillies , red and green, seeds removed if preferred

  15. 4 tbsp plain yogurt

  16. squeeze of lemon juice

  17. 1 tbsp chopped coriander leaves

  18. 1 red apple

  19. 1 shallot , chopped

  20. 1 beef tomato , diced

  21. mixed salad leaves , to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/gas 4. Pace the olive oil, coriander, shallots, garlic and cumin in a saucepan over a gentle heat for a minute or so - this helps bring out the flavour.

  2. Smear this mixture under the skin of the chicken breasts.

  3. Heat the olive oil in a frying pan and fry the chicken skin side down until golden brown. Transfer to the oven and continue cooking for 8-10 minutes.

  4. Warm the curry powder in a small saucepan over a gentle heat. Remove from the heat and toss with the blanched cauliflower florets.

  5. Coat the cauliflower florets in flour, and dip in beaten egg, followed by the breadcrumbs. Heat the oil and deep fry for about 2 to 3 minutes, until golden brown.

  6. For the dressing, mix the chilli, yogurt, lemon juice, coriander, apple, shallot and tomato - season to taste.

  7. Arrange the salad leaves on a plate. Scatter the cauliflower around, and place the chicken on top. Spoon over the yogurt dressing and serve.

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