Trivandrum Inspired Spiced Fried Chicken

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.