Trivandrum Inspired Spiced Fried Chicken
with Stir-Fried Spiced Veg and Roasted Potatoes
Inspired by the bold street food flavours of Kerala, this recipe gives classic Trivandrum fried chicken a lighter twist. Our foolproof fried chicken is marinated in a punchy mix of curry powder, turmeric, chilli flakes, lime juice, the chicken is pan-fried until golden, crispy and packed with flavour. It’s served with potatoes and vibrant veg tossed with mustard seeds and coconut for a warming and vibrant dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Lime**
2 unit(s)
British Chicken Breasts**
1 sachet(s)
Tandoori Masala Mix
1 sachet(s)
Ground Turmeric
1 pinch
Chilli Flakes
1 unit(s)
Carrot**
1 sachet(s)
Mustard Seeds
(Contains: Mustard)
15 grams
Desiccated Coconut
150 grams
Shredded Savoy Cabbage**
40 grams
Mango Chutney
Not included in your delivery
1 tbsp
Olive Oil for the Marinade
1 unit(s)
Egg
3 tbsp
Plain Flour
20 grams
Butter
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Halve the lime.
Pop the chunks 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
In a medium bowl, combine the tandoori masala mix, turmeric, chilli flakes, a good squeeze of lime juice and the olive oil for the marinade (see pantry for amount).
Add the chicken to the marinade, season with salt and pepper, then toss until completely coated.
Next, crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the flour (see pantry for amount) into another bowl with a good pinch of salt and some pepper and mix together.
Dip the chicken into the egg and then the flour, ensuring it's completely coated.
Repeat for the other breast(s). Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the carrot, then coarsely grate (no need to peel).
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins. Wipe out the pan.
Pop the (now empty) frying pan on medium heat with a drizzle of oil. Once hot, add the mustard seeds and fry until they start to pop, 30 secs.
Add the desiccated coconut, cabbage and grated carrots. Stir-fry, 1-2 mins.
Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
Once cooked, stir in the butter (see pantry for amount) until melted, 1 min. Squeeze in some lime.
When everything's ready, share the chicken, roasted potatoes and fried veg between your plates.
Dollop the mango chutney on the side for dipping.
Enjoy!
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