icon Holi Festival Fries

Persons 10
Time

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

  1. 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
  2. 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
  3. Heat a little oil in a pan and fry the peppers until slightly coloured.  Set aside
  4. Fry the chicken in a hot pan with a little oil, reduce the heat and continue to cook until done, set aside
  5. 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
  6. Fry the Rustic Fries according to the pack instructions and arrange in a bowl
  7. To serve, top with the peppers and chicken, and serve the spinach on the side with the two dips