DELICIOUS COOKERY

These Chicken Pakoras are just one of the spicy treats in our second serving from Curry Guy Dan Toombs’s mouthwatering new cookbook

Serves 2 or more as part of a multi-course meal l 250g (9oz) skinless and boneless chicken breast, cubed or sliced

l ½tsp ground turmeric

l ½tsp ajwain seeds (from supermarkets)

l ¾tsp garam masala

l ½-1tsp chilli powder, to taste

l Salt, to taste

l ¾tsp garlic and ginger paste (see tip across

the bottom of the page)

l 2tbsp finely chopped coriander

l White of 1 small egg

l 65g (2¼oz) gram (chickpea) flour

l Sparkling water

l Rapeseed oil, for deep-frying

l Lemon wedges, rings of onion and lettuce

leaves, to serve

Place the chicken in a bowl and mix with the turmeric, ajwain seeds, garam masala, chilli powder and a little salt so the meat is coated. Let this sit for about 20 minutes. Stir in the garlic and ginger paste, coriander and egg white. Now start adding the gram 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.

Heat enough oil for deep-frying in a deep, heavy-based pan or deep-fat fryer, to between 170-180°C. Using a wire mesh spoon, lower the coated chicken chunks into the hot oil. You may need to fry them in batches, and cooking times will depend on the size of the chunks, but they should only take a few minutes each. Serve with lemon wedges, rings of onion and lettuce.