Bombay Crunch Chicken

Tender chicken breasts are coated in crushed Bombay mix, cooked in the air fryer so you can get on with making the crushed curried potatoes. This dinner is a nutritious and flavourful winner for the whole family. If you prefer it spicy you can try a spicier Bombay mix.

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Ingredients

Bombay mix 60 g (crushed)
chicken breast 4
egg 1 (beaten)
red onion 1
red wine vinegar 2 tsp
baby potatoes 1 kg (halved)
ground turmeric 1 tsp
butter 1 tbsp
curry powder 2 tbsp
spinach 100 g

Method

Prep & cook the chicken

Preheat the air fryer to 200°C.
In a shallow plate crush the Bombay mix until you have fine texture (similar to breadcrumbs), you can also do this in a food processor.
Whisk the egg in a shallow plate, season with salt.
Lay the chicken between 2 sheets of greaseproof paper or clingfilm and flatten with a rolling pin, until it is approx 1cm thickness.
Dip each chicken breast into the egg mixture, followed by the Bombay mix.
Cook the chicken breasts in the air fryer at 200°C for 15 minutes until cooked through (internal temperature of 75°C).

Make the pickled red onion

Make the pickled red onion. Peel and thinly slice the red onion then add it to a bowl. Sprinkle over the vinegar with a sprinkle of salt and scrunch it together with your hands. Set it aside to pickle.

Cook the potatoes

While the chicken is cooking, halve the potatoes and boil in a pan of salted water for 12-15 minutes until cooked through, add the turmeric to the pan.
Drain the potatoes.
Melt the butter in the potato pan with the curry powder, and cook until fragrant.
Tip the potatoes back into the pan, crushing them gently with the back of a spoon and mix well to coat in the curried butter.

Plate Up

Serve the crunchy Bombay chicken with the curried crushed potatoes and spinach. Enjoy!

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