4 x 150 gram skinless boneless freerange chicken breasts
250 milliliters buttermilk
2 heaped teaspoons medium curry powder
2 cloves of garlic
120 grams panko breadcrumbs
1 mug of basmati rice (300 grams)
25 grams creamed coconut
2 litres vegetable oil, for frying
2 cloves of garlic
5 centimeter piece of ginger
1 medium carrot
1 bunch of fresh coriander (30 grams)
1 teaspoon each garam masala, medium curry powder, ground turmeric
2 heaped tablespoons plain flour
1 heaped teaspoon mango chutney
1 red onion
1 fresh red chilli
Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least two hours, but preferably overnight.
When the time’s up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you’re ready to cook.
For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
Fry in a large pan on a medium low heat with one tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
Stir in the flour, then the mango chutney. Pour in 800 milliliters of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
Meanwhile, place one mug of rice in a medium pan with two mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for ten minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
Just under half fill a large sturdy pan with vegetable oil – the oil should be eight centimeters deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
Carefully lower the chicken into the oil, fry for eight minutes, or until golden and cooked through, then drain on kitchen paper.
Alternatively, drizzle two tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for ten minutes, or until golden and cooked through, turning after six minutes and drizzling with an extra two tablespoons of oil as you turn.
To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.