Steve's Popped Korma Chicken & Raita

Ingredients:

4 chicken breasts

1 heaped dsp Patak’s Korma Spice Paste

Juice 1 lemon

½ tsp garlic purée

1 egg, beaten

450g gram flour

Vegetable oil

For the raita

490g Greek yogurt

1 tbsp tinned spinach purée

1 tsp Patak’s Madras Paste

Method:

Chop the chicken into very small bite-size nuggets – popcorn sized.

Place in a large bowl and add the korma paste, a squeeze of lemon juice, the garlic purée, beaten egg and a pinch of salt. Stir until the chicken is well coated.

In a separate bowl, add the gram flour. Toss the chicken pieces in the flour in small batches.

Add vegetable oil to a wok to a depth of around 8cm and heat on a medium-high heat.

Once hot, carefully drop in the coated chicken pieces and deep fry for 3-5 minutes, or until just golden brown. Remove and drain on kitchen towel.

To make the raita, fry the Patak’s Madras Paste. Once cooled, combine the yogurt, spinach and Madras Paste in a bowl, adding a squeeze of lemon juice and a pinch of salt.

©SteveBawden