Keralan-Style Fried Chicken Breast With Turmeric Coconut Mayo

Take your chicken out of the fridge, open the packet and let it air

Add your chicken breast portion[s] to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Add your tamarind & coconut curry paste to a medium bowl with your flattened chicken and a generous pinch of salt and pepper and give everything a good mix up until the chicken is well coated – this is your marinated chicken

Add your cornflour to a plate with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and a generous pinch of salt and give everything a good mix up

Press the marinated chicken firmly into the seasoned flour on both sides to evenly coat all over

Heat a large, wide-based pan (preferably non-stick) with 2 1/2 tbsp [3 3/4 tbsp] [5 tbsp] vegetable oil over a medium-high heat

Once hot, add the coated chicken and cook for 5-6 min on each side or until golden brown and cooked through (no pink meat!) – this is your Keralan-style fried chicken breast

Whilst the chicken is cooking, add your basmati rice and 300ml [390ml] [600ml] cold water with a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Add your carrot & cabbage slaw to a large bowl with your rice vinegar, a small drizzle of vegetable oil and a pinch of salt, pepper and sugar

Give everything a good mix up – this is your tangy slaw

In a separate small bowl, combine your mayo and most of your coconut & turmeric sprinkle (save some for a garnish!) with 1 tsp [1 1/2 tsp] [2 tsp] cold water – this is your turmeric coconut mayo