Salt and Pepper Chicken with Chips
Ingredients
- Diced chicken breast
- Cornflour
- Breadcrumbs
- Kerala ‘Chinese salt and chilli pepper seasoning’
- Salt
- Black pepper
- Vegetable oil
- Onions
- Bell peppers
- Chopped garlic
- Fresh chili
- Soy sauce
- White wine vinegar
- Potatoes
- Kale
- Curry sauce
- Fresh coriander
- Spring onions
Preparation
Dip the diced chicken in a dry mix of cornflour, breadcrumbs, Kerala seasoning, salt, and pepper.
Fry the chicken in oil in a non-stick pan until crispy.
In a separate pan, fry onions and peppers.
Add chopped garlic and fresh chili, and fry for a few minutes.
Add soy sauce, half tablespoon of white wine vinegar, and a tablespoon of Kerala seasoning; reduce the liquid.
Pour the sauce over the chicken and toss to coat.
For the chips, slice potatoes and microwave for a few minutes until slightly soft.
Coat the potatoes with salt, pepper, and oil, then cook in the oven at 220°C until crispy.
Toss the chips with the onion and pepper mixture.
Prepare crispy kale by baking it with oil until crispy
Serve with curry sauce, topped with coriander and spring onions.