CHICKEN PATTIES IN A TURMERIC CREAM SAUCE
700g chicken mince 1 egg, beaten 60g almonds, finely chopped 1 tsp fennel seeds, crushed Himalayan salt and black pepper 2 tbsp coconut oil, for frying FOR THE SAUCE 1 cup cream ½ cup chicken stock ¼ tsp turmeric powder Himalayan salt and black pepper 200g baby leeks, blanched 1 red chilli, chopped, to garnish 1 cup double cream yoghurt, to serve 1. Preheat the oven to 180˚C. Add the chicken mince, egg, almonds and fennel to a bowl and season well. Shape the mixture into 8 patties. Heat the coconut oil in a pan and sauté the patties on both sides until they are golden. 2. For the sauce: Whisk the cream, chicken stock and turmeric, and season. Grease a shallow baking dish, add the leeks, then the chicken patties and pour the cream sauce all over. Bake for 20–25 minutes or until the patties are golden and cooked through. 3. To serve: Serve the patties hot, garnished with chopped chilli and dollops of double cream yoghurt.