Who doesn’t love chicken pakora? I mean, any pakora is amazing, but chicken is one of my favourites. I’ll tell you what I DON’T like though – pakora sauce. So instead, I’ve paired my chicken pakora recipe with a bright and fresh mint and coriander chutney which is super easy to make.
I get my ginger & garlic paste and my gram flour from Tesco in the world foods section, you should be able to find them in most big supermarkets, it might be called Besan. If you absolutely cannot find it, then just use plain flour instead. Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Chicken Pakora with Mint & Coriander Chutney
Ingredients (serves two as a starter)
For the chutney:
Large bunch of coriander (about 50-60g)
Small bunch of mint, leaves picked
One tomato, quartered
1 tbsp garlic ginger paste
1 small green chilli, deseeded
Juice of half a lemon
Pinch of salt
For the pakora:
375g chicken breast, cut into strips
1 tbsp ginger garlic paste
Juice of 1 lemon
1 tsp turmeric
1 tsp garam masala
1 tsp chilli powder
1 tsp cumin
1 tsp ground coriander
3 tbsp gram flour
1 tbsp corn flour
1. Start by marinating your chicken in the ginger garlic paste, lemon juice, and all the spices, along with half a teaspoon of salt. Mix well, then cover and chill for 2-3 hours or overnight.
2. Meanwhile, make the chutney by simply chucking all the ingredients in a food processor or blender and blitzing. Taste and adjust the seasoning to your taste, then set aside.
3. When you’re ready to cook, heat some sunflower or vegetable oil in a deep fryer or a large saucepan or wok to about 180 degrees. Add the gram flour and corn flour to the chicken and stir until evenly coated.
4. Fry the chicken pieces in batches for about five minutes until dark golden brown. Quickly drain on kitchen paper, then serve straight away with the chutney. Boom, you’re done! These are best eaten straight away so they stay perfectly crisp and crunchy, dipped in that zingy, delicious chutney.