Bombay Crunch Chicken

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!