An old favourite from Jane Grigson’s ” Fruit Book”.
Ingredients
RAITA:
- 2 heaped tbsps sultanas or seedless raisins
- 1 oz flaked almonds
- 7 fl oz natural yoghurt
- 3 1/2 fl oz sour cream
- 3 1/2 fl oz whipping cream
- 1 heaped tbsp honey
- 1 banana medium ripe but firm
- pinch sea salt
- 6 cardamon pods seeds removed and crushed
MEAT:
- 3 large free range chicken breasts each divided into 4 escalops
- 4 level tbsps plain flour
- 1 level tsp sea salt
- 1 level tsp cayenne pepper
- 1 level tsp curry powder
- clarified butter
- chopped fresh coriander, parsley and chives
RICE:
- 1 1/2 cups brown rice
- 1 tbsp oil
- 1 heaped tbsp butter
Servings:
Instructions
- First make the raita. Pour boiling water over the sultanas and two thirds of the almonds. Set aside for 10 minutes. Meanwhile toast the remaining almonds.
- Mix the yoghurt and creams with the honey. Stir in the drained raisins and almonds. Slice the banana thinly ( no more than an hour before serving) and add together with the salt. Add the crushed cardamon seeds.
- Turn into a serving dish and scatter with the toasted almonds. Chill for an hour. Meanwhile cook the brown rice for 30-40 minutes then drain and rinse. Mix with the butter and set aside, keeping warm.
- Pat the chicken dry with kitchen paper. Mix the flour, salt, cayenne pepper and curry powder on a plate. Turn the pieces of chicken to coat.
- Fry in clarified butter, not too fast- , for about 3-4 minutes on each side. They should end up a pinkish gold.
- Serve the chicken on the rice and scattered with the fresh herbs, with the raita served alongside.
- If you like you can also fry bananas to serve alongside the chicken. First coat with the seasoned flour and then fry in butter.
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