- 2 garlic cloves
- A thumb of ginger
- A handful of coriander
- 1 tbsp Goan curry paste
- 2½ tbsp sunflower, coconut or olive oil
- 2 chicken breasts, skinless & boneless
- 500g new potatoes
- Sea salt
- 1 red onion
- 1 lemon
- 60g Hugh's summer salad mix
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and grate the garlic and ginger into a dish. Finely chop the coriander leaves and stalks and add them to the dish with 1 tbsp Goan curry paste and 2 tbsp oil. Stir to make a thick paste.
2. Place the chicken breasts on a sheet of baking paper, then cover them with a second sheet of baking paper. Use a rolling pin, meat mallet or pestle to bash the chicken breasts till they are evenly thick – around 1cm.
3. Add the chicken breasts to the dish with the marinade and rub the marinade into the chicken breasts, making sure they are well coated. Set aside for 10-15 mins to marinate.
4. Scrub the potatoes and quarter them. Pop them on a baking tray, drizzle with ½ tbsp oil and season with a pinch of salt. Toss to coat in the oil. Slide the potatoes into the oven and bake for 25-30 mins till the potatoes are golden and tender.
5. While the chipped new potatoes bake, peel and finely slice the red onion. Pop it in a mixing bowl and squeeze in the juice from the lemon. Add a pinch of salt and use your hands to scrunch the onion, juice and salt together. The lemon juice will lightly pickle the onions and take away the raw flavour. Set aside while you cook the chicken.
6. Warm a frying or griddle pan on a high heat for 2 mins. Brush any chunky bits of marinade off the chicken breasts, then add to the pan and fry for 4-5 mins, till well browned underneath (this will release a lot of spice into the air, so make sure your extractor fan is on or open the kitchen window). Flip the chicken breasts over and fry for a further 4-5 mins till browned and cooked all the way through (if you slice into the chicken breast there should be no pink). Lift the chicken breasts out of the pan and rest on a plate or board for 2-3 mins.
7. Add the salad leaves to the mixing bowl with the red onion and toss to mix.
8. Serve the chicken cafreal with the chipped new potatoes, salad leaves and pickled red onions.