Spiced chicken with minted pea purée

Recipe from: 7/21/1999 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 4
    boned chicken breasts, with skin
  • 2
    large eggs, beaten
  • 30
    ml
    garam masala
  • 30
    ml
    olive oil
  • redcurrant jelly to serve (optional)
  • MINTED PEA PURÉE
  • 500
    g
    frozen peas, cooked
  • 30
    ml
    chopped fresh mint
  • 150
    ml
    natural yoghurt
  • salt and milled pepper
 

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.
 

Read more on: poultry  |  shallow-fry
 

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