Holi Festival Fries
Ingredients
- 700g Chicken breast, cut into 1-2cm cubes
- 2 Garlic cloves, finely chopped
- 1 Organic lime, zest and juice
- 300g Crème fraîche
- 1½ Tbs Yellow curry paste
- Honey to taste
- 250ml Mayonnaise
- 3Tbs Coconut cream
- 2 Red peppers, core and seeds removed, cut into diamonds
- 3 Red onions, peeled and sliced lengthways
- 300g Baby spinach leaves
- White wine vinegar
- 2kg Lamb Weston Connoisseur Rustic Fries
- Olive oil for frying
- Salt and pepper for seasoning
Preparation
Holi is a much-loved festival celebrating the arrival of spring with brightly coloured powders. And what better way is there to celebrate than with a festive fry-based recipe? This colourful dish features red onions and peppers, yellow curry powder and green baby spinach on top of deliciously natural rustic fries. A feast for the eyes and a tasty tribute to authentic Indian flavours!
- Place the diced chicken in a non-metallic bowl with the garlic, lime zest and some of the juice. Season with a pinch of salt and pepper and chill for 2 hours
- To make the dips, in one bowl, stir together the crème fraîche, curry paste and honey until smooth and in a separate bowl, blend the mayonnaise with the coconut cream and season with salt and pepper. Set aside until required
- Heat a little oil in a pan and fry the peppers until slightly coloured. Set aside
- Fry the chicken in a hot pan with a little oil, reduce the heat and continue to cook until done, set aside
- Sauté the onions in a little oil until translucent. Add the spinach, fry briefly, season with a dash of vinegar, salt and pepper and set aside
- Fry the Rustic Fries according to the pack instructions and arrange in a bowl
- To serve, top with the peppers and chicken, and serve the spinach on the side with the two dips