Conrad's Chicken, Chips and Curry Mayo

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, bash with a rolling pin until they're 1-2 cm thick and season. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another bowl and season with the salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, lay the chicken in the pan and cook until crispy and golden, 5-6 mins each side.

Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Meanwhile, cut the lemon into wedges.

In a small bowl, combine the korma curry paste, mayo and honey (see pantry for amount).

Mix well and set aside for later- this is your chippy-style curried mayo!

Once the chicken is cooked, wipe out the pan. Return the (now empty) pan on medium high heat with a drizzle of oil.

Once hot, add the young pea pods and peas and stir-fry until tender, 2-3 mins. 

Remove from the heat and stir in a knob of butter (if you have any). Add a squeeze of lemon and season with salt and pepper.