Curry Chicken Spice Bag
Directions
Combine ingredients for the spice bag mix and assemble chicken flour ingredients. Set aside.
Place frozen chips into an air fryer or oven, and cook until golden and crispy.
While the chips are cooking, prepare the chicken pieces by dipping them in milk, followed by chicken flour coating. Shake off any excess coating and set aside. In a fry pan heat up ¼ cup oil and cook chicken pieces on both sides until cooked through and golden on the outside. Drain on a plate with paper towel and cover loosely with foil to keep warm.
In a large fry pan, heat 1 tablespoon oil over a med-high heat, then add red and green capsicum with onions. Lightly sauté vegetables until slightly browned and softened for approx. 5 minutes. Add spring onions and toss for another minute.
To a large bowl or platter add the cooked chicken, chips and vegetables and sprinkle with the remaining Spice Bag mix. Toss to coat well and serve.
Garnish with freshly sliced chilli and a squeeze of lemon juice if desired.
- Serve with a side of curry sauce
- This recipe also works well with chicken drumettes or wings in place of chicken breast fillet.
- SPICE BAG MIX
- 2 tbs Clive Of India Hot Curry Powder
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp McKenzie's Chilli Paste
- 2 tsp McKenzie's Australian Natural Sea Salt Large Grinder
- 1/2 tsp McKenzie's Ground Black Pepper
- CHICKEN FLOUR COATING
- 1 cup plain flour
- 1/2 cup McKenzie's Corn Flour
- 2 tsp McKenzie's Baking Powder
- 2 tbs Spice bag mix ( see above). Remainder used to sprinkle at the end
- 1/2 cup milk (of choice) to dip chicken
- 700g chicken breast fillet (cut into bite size pieces)
- 1 large red capsicum, sliced into strips
- 1 large green capsicum, sliced into strips
- 1 large brown onion, sliced into strips
- 1 bunch spring onions, cut into 1cm pieces
- 750g frozen packet chips
- 1/4 cup canola oil (to fry chicken)
- TO GARNISH:
- 1 red chilli, finely sliced
- squeeze of lemon
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