2 chicken breast
250g butter milk
2 cloves garlic
40g peeled ginger
1tsp milk curry powder
1/2 tsp coriander seeds
1/2 tsp fennel seeds
Flour for dusting
Oil for frying
Herb creme fraiche
250g creme fraiche
12g white wine vinegar
salt to taste
Cut the chicken breast into bite-size pieces.
Toast all of the spices in a dry pan, then grind to a powder.
Mix the spice powder with the salt and the buttermilk and then finely grate the peeled ginger and
garlic cloves into it.
Grate the zest and squeeze the juice of the lime and add to the buttermilk marinade.
Pour the buttermilk marinade over the chicken, rub it all over and leave in the fridge for minimum 6 hours
While the chicken is in the fridge make the dip to serve it with:
Pick all the herbs ensuring there are no stalks and place into a food processor and pulse 3 times.
Add the crème fraiche and the vinegar into the food processor and blitz until smooth and green in colour.
Pass the crème fraiche, season to taste and leave in the fridge for service.
Heat a pan of cooking oil around 5cm deep to 175 °C.
Take the chicken from the marinade and roll directly in the flour.
Slowly place into the oil and cook until deep brown, turning regularly until evenly crispy. Repeat
this with all of the chicken.
To serve, place the dip into a suitable dish and serve alongside the buttermilk chicken and enjoy.