Recipe

Masala Fried Chicken with Roast Yoghurt Pots

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Masala Fried Chicken with Roast Yoghurt Pots

A trendy spin on masala chicken with this marinated fillet fried and coated in mystical spices served on a creamy roasted sweet potato with cooling mint yoghurt.




Ingredients to serve 2

  • 2 x Chicken Breast - cut into strips
  • 85ml x DD Masala Chicken Marinade
  • 130g x DD Masala Coating
  • 300g x Sweet Potato Chunks
  • 6 x Baby Onions - halved and peeled
  • 100g x Cherry Tomatoes - quartered
  • 5g x Mint - leaves pulled from stem
  • 1 tbsp x Mint Sauce
  • 80ml x Plain Yoghurt
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - cut into strips
  • 170ml x DD Masala Chicken Marinade
  • 260g x DD Masala Coating
  • 600g x Sweet Potato Chunks
  • 12 x Baby Onions - halved and peeled
  • 200g x Cherry Tomatoes - quartered
  • 10g x Mint - leaves pulled from stem
  • 2 tbsps x Mint Sauce
  • 160ml x Plain Yoghurt
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Mix your chicken strips along with your DailyDish Masala Chicken Marinade in a medium mixing bowl and season with salt and pepper for use in Step 3. Place your DailyDish Masala Coating in a medium mixing bowl and season well with salt and pepper for use in Step 3.

Washing Instruction

Wash your hands, cherry tomatoes well. Rinse your mint thoroughly and drain on paper towel.

Gino's Tip

Seasoning each component of your dish is really important, this doesn't mean excessive seasoning it only means that you are bringing out the flavour of each ingredient. The crux of seasoning thus: season to taste and season lightly. All amounts of seasoning or oil use in recipe's are discretionary you may omit as you feel necessary.

Step 1 - Minted Roast Sweet Potatoes and Baby Onions

Toss your sweet potato chunks and halved baby onions in a large mixing bowl along with a drizzling of olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven to roast for 18-25 minutes until your sweet potatoes and baby onions are lightly browned and tender. Once done chop your mint leaves and mix into your roast vegetables.

Step 2 - Mint Yoghurt and Cherries

Whisk your mint sauce and plain yoghurt in a small mixing bowl, season with salt and pepper. Toss your quartered cherry tomatoes in a medium mixing bowl along with some olive oil, salt, and pepper.

Step 3 - Masala Fried Chicken

Heat a large frying pan over medium heat with a shallow layer of sunflower oil - enough to just about submerge your chicken strips. Now remove your chicken from the marinade and coat in your DailyDish Masala Coating. Once your oil is hot fry your chicken strips, turning them readily until cooked through and crisp for 4-5 minutes. Try not to add too much chicken strips to the pan rather do them in batches to maximise crisping and adhere to cooking times.

To serve

Divide your minted roast sweet potatoes and baby onions amongst your servings, top with your masala fried chicken, quartered tomatoes and mint yoghurt. Enjoy!