Chicken & Chips with Chippy-Style Curry Mayo
with Lemon and Stir-Fried Greens
- Wheat
- Cereals containing gluten
- Mustard
- Egg
Whether you're a tartare sauce purist or a curry sauce aficionado, we can all agree that fish and chips is a British classic for a reason. With a chip shop inspired curry mayo, buttery green veg and a crispy coating, this cod and chips is both a homage to the classic as well as bringing a few twists of its own.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Lemon
50 grams
Korma Curry Paste
(Contains: Mustard)
64 grams
Mayonnaise
(Contains: Mustard, Egg)
80 grams
Young Pea Pods
120 grams
Peas
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
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.
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 fish 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.
When everything's ready, share the crispy chicken, chips and greens between plates. Dollop the curried mayo alongside.
Serve with any remaining lemon wedges for squeezing over the chicken to finish.
Enjoy!
Step 2 MOD: Sandwich the chicken breasts between two pieces of baking paper. Pop onto a board. Bash with a rolling pin until 1-2cm thick. Coat in the same way. Fry, 5-6 mins each side. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
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