Garam masala fried chicken & peach chutney

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Phew, it’s been a busy old week, by which what I really mean is that not much cooking has been going down in these parts. Late night takeaways at work formed most of my sustenance last week and a weekend trip back to my mums house (okay so I did cook some stuff there but it was *just* a mushroom risotto) means I’ve not had much to share. Until now. Because this peach chutney needs sharing. It totally stole the show, and is officially my new favourite way to eat peaches. To put this into context.. The garam masala fried chicken was everything it ought to have been. Delicate but distinctive, the fragrant garam masala could be detected in each bite. The meat tender and moist, not dry as can so often be the way with chicken breast. The crumb crisp and not too heavy. The creamy mustardy kale, a lovely contrast. But really we only had eyes for that chutney. Delishhhh. The recipe is based on a recipe for pineapple chutney I’ve previously shared that you can see here.

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You will need:

For the peach chutney

1 tbspn Vegetable oil
1 red onion, diced
1 tspn turmeric
1 tspn black mustard seeds
1 tspn nigella seeds
1 3cm sized piece of ginger, peeled and finely chopped
1-2 chillis, finely chopped
3 large ripe peaches, stone removed and roughly chopped
2 tomatoes, skins removed and roughly chopped
3 tbspns cider vinegar
2 tbspns golden caster sugar
1 tspn salt
300ml or so of water as needed

For the chicken

2 free range chicken breasts
2 tbspns plain flour mixed with 1 tspn garam masala (preferably homemade, see recipe here)
1/2 tspn salt, plus extra to serve
1 egg
4 heaped tbspns Panko breadcrumbs
Vegetable oil to shallow fry (around 150-200ml)

Method:

For the chutney

1 – Heat the oil in a frying pan and add the onion. Sweat for a few minutes before adding the dry spices, followed shortly afterwards by the ginger and chilli.
2 – Tip the tomatoes and peaches into the pan and stir to coat well before adding the vinegar, salt, sugar and a little water.
3 – Cook on a low-medium heat for 35-45 minutes until the peaches and tomatoes have fully broken down, adding a little more water as needed from time to time to prevent burning and stirring often. Cool before serving.

For the chicken

1 – Wrap the chicken breast loosely and individually in cling film. Use a rolling pin to bash them out really flat, til they’re under 1cm thick.
2 – Mix together the flour, garam masala and salt. Dip the flattened chicken fillets in the seasoned flour so they’re well coated. Beat the egg and pour it onto a plate. Dip the dusted chicken fillets into the egg so they’re well coated. Then coat the chicken fillets all over in Panko crumbs.
3 – Heat the oil in a frying pan and once hot carefully add the chicken. You may need to cook them one by one. Cook on each side for around two minutes until golden brown and cooked through. Drain on kitchen paper before serving with a sprinkling of salt and the cooled peach chutney.

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