October: Hot Fried Chicken on a Bed of Salad

500 g chicken fillets

Marinade:
200 ml natural thick yoghurt, e.g. Turkish
1 onion, finely chopped
chunk of ginger, grated
2 small hot dried chillies, crushed
100 ml fresh coriander, finely chopped
100 ml fresh mint, finely chopped
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
vegetable oil for frying

5 slices FINN CRISP Caraway (thin), crushed

Salad:
1 cucumber, diced
2 red onions, sliced
4 tomatoes, diced
bunch of fresh mint, finely chopped

Chop the chicken into cubes.
Blend the marinade ingredients and spread over the chicken. Leave to marinate overnight.
Fry the chicken in a hot pan until cooked, then sprinkle in the crispbread crumbs.
Serve with salad. Mix all the salad ingredients and add dressing.
Place chicken cubes on top of salad.

Alternative serving suggestion:
Serve the chicken on endive leaves – this makes for nice finger food.

Dressing:
4 tbsp red wine vinegar
pinch of sugar and salt
oil