Spiced chicken with minted pea purée

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (9)

4.00 chicken breast fillets — bone in and with skin
2.00 eggs — large, beaten
30.00 ml garam masala
30.00 ml fresh chillies — 573
jelly — redcurrant
MINTED PEA PURÉE
500.00 g peas — frozen, cooked
30.00 ml fresh mint — chopped
150.00 ml yoghurt — natural
salt and freshly ground black pepper
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Method:

Dip chicken breasts in beaten egg. Sprinkle with garam masala and refrigerate for 30 minutes to firm.
Heat oil in a frying pan and gently fry chicken breasts on both sides until cooked through. Remove from pan and keep warm.
MINTED PEA PURÉE: Mash peas, mint and yoghurt together.
Slice chicken breasts and serve with purée and a dollop of redcurrant jelly.



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