Spicy Fried Chicken and Warm Bean Salad Recipe
Fried chicken is undoubtedly one of the world's most popular fast foods. It is tender, tasty, juicy, succulent and likely to be popular with all members of the family. Eating fast food on a regular basis can, however, prove expensive—and the accompaniments served with the chicken can often be high in calories and unhealthy in a number of other different ways, particularly with regard to sugar and salt content.
It therefore makes sense to find simple ways to make fried chicken dishes at home that tick all the positive boxes but contain significantly fewer harmful additives. This incredibly simple fried chicken recipe sees the chicken breast fillet shallow-fried as opposed to deep-fried in a simple seasoned flour dusting, before it is served on a delicious bed of spicy mixed beans.
Prep time: 5 min
Cook Time: 25 min
Ready in: 30 min
Yields: 1 serving
- 1 medium-sized and strength red chilli
- 1 medium-sized and strength green chilli
- 2 cloves of garlic
- Sunflower or vegetable oil
- 1 (8-ounce) can chopped tomatoes in tomato juice
- 1 teaspoon hot curry powder (plus a little extra for flour dusting)
- 1 teaspoon dried coriander leaf (cilantro)
- Salt and pepper
- 1 skinless chicken breast fillet
- 2 tablespoons plain (all-purpose) flour
- Ground turmeric
- 1 (14-ounce) can five bean (mixed beans) salad, or similar quantity of beans of choice
Instructional Overview (Scroll Down for Step-by-Step Photo Guide)
- Wash the chillies. Peel and finely slice the garlic. Saute the chilies and garlic briefly in a saucepan with a little oil to release the flavours.
- Add the tomatoes to the pan, season with the curry powder, coriander (cilantro) and salt and pepper. Stir well, cover and bring to a simmer, stirring occasionally.
- Season flour in a bowl with salt, pepper and a little curry powder and turmeric. Pat chicken in flour to coat on all sides. Fry over a low to medium heat in a small frying pan with a little oil for 10 minutes each side or until cooked. Turn off heat and leave to rest for a few minutes.
- Wash the beans through a colander under cold water. Add to simmering tomatoes and stir. Simmer to heat through while the chicken rests.
- Plate the beans, slice the chicken breast in half and lay on the beans to serve.
Step-by-Step Photo Guide
Wash the chillies and dry with kitchen paper before slicing in to discs. Peel the garlic cloves and slice in the same way.
Pour a couple of tablespoons of sunflower or vegetable oil in to a large saucepan and place the pan on to a low to medium heat. Add the chillies and garlic and stir fry/saute with a wooden spoon for a couple of minutes, just to release the flavours but without burning the garlic and causing it to become bitter.
Pour the canned tomatoes in to the pan with the sauteed chillies and garlic, add the curry powder and coriander/cilantro and season with salt and pepper. Stir well and bring to a gentle simmer. Cover and continue to simmer as gently as possible, stirring frequently and ensuring it's not becoming too dry, while you cook the chicken.
Spoon the flour in to a flat bottomed bowl or plate. Season with salt and pepper and a generous shake of both curry powder and ground turmeric. Stir fold carefully to combine the seasonings with the flour, without creating lumps.
Pour some cooking oil in to a small frying pan and put it on to a low to medium heat.
Pat the chicken breast carefully in the seasoned flour, on both sides and around the edges, to ensure full and even coating. Lay it gently in to the heated frying pan and fry on the first side for ten minutes.
Place a large colander in your sink and pour in the beans. Rinse well under running cold water. This gets rid of many of the canning impurities and preservatives. Leave the colander to sit and drain in your sink.
After ten minutes of frying, carefully turn the chicken fillet with cooking tongs on to its second side to fry for ten further minutes. After this time, use a metal skewer to pierce the fillet and ensure the juices run clear. If not, turn the fillet again and fry for a further couple of minutes on the first side before testing again. Turn the heat off under the pan and lift the fillet with your cooking tongs to a wooden chopping board. Leave it to rest for a few minutes while you complete the preparation of the spicy beans.
Tip the beans in to the simmering spicy tomato sauce and stir them through. Bring the combination back to a simmer just for a couple of minutes to ensure the beans are heated through.
Spoon the beans in to a deep serving plate and spread them out to serve as a bed for the chicken. Slice the chicken breast fillet carefully in half at an angle and arrange the two halves on top of the spicy beans for service.
© 2019 Gordon N Hamilton