chicken tonight

MOUTHWATERING PAKORA FORGET your regular takeaway – here’s how to serve up an impressive platter of this favourite Indian dish at home.

INGREDIENTS (Serves 2)

250g boneless chicken breast, cubed or sliced: ½tsp ground turmeric; ½tsp carom seeds (also known as ajwain, available from Tesco); ¾tsp garam masala; ½-1tsp chilli powder, to taste ¾tsp garlic and ginger paste (see recipe panel right); 2tbsp finely chopped coriander; white of 1 small egg; 65g chickpea flour (or gram flour, available from Tesco); sparkling water; rapeseed oil, for deep-frying; salt; lemon wedges, onion rings and lettuce, to serve

1. For the chicken: Place the meat in a bowl and mix with the turmeric, carom, garam masala, chilli powder and a little salt, so that the meat is evenly coated. Let this sit for about 20 minutes.

2. Stir in the garlic and ginger paste, coriander and the egg white. Now start adding the chickpea flour a little at a time, coating the meat, adding a splash of sparkling water from time to time. Continue until all the flour is used up and it has the consistency of ketchup.

3. Heat enough oil for deep-frying in a deep, heavy-based pan or deep-fat fryer, to between 170°C and 180°C. Using a wire mesh spoon, slowly lower the pakora into the hot oil. You may need to fry in batches and cooking times will depend on the size of your chicken chunks, but it should take only a few minutes to cook through.

4. Serve with lettuce, onion rings and lemon wedges.