Johann Lafer: Curry fried chicken on sweet and hot radish salad

Name: Johann Lafer: Curry fried chicken on sweet and hot radish salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 white round radishes; 50 g dried cranberries; 250 ml Plum wine; 1 small chili pepper; 3 TABLESPOONS demerara sugar; 50 g Peanut kernels; 2-3 TABLESPOONS White wine vinegar; 4 Chicken fillets (approx. 150 g each); 1 TABLESPOON Classico Curry from Johann Lafer; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Whipped cream; 2 Eggs (size M); 1-2 TABLESPOONS Pineapple curry mustard from Johann Lafer; 1-2 TABLESPOONS Flour; 75 g Panko breadcrumbs; 1 l oil for baking; 8 stalks of chives; 7-10 Tbsp dried pineapple slices

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 white round radishes
50 g dried cranberries
250 ml Plum wine
1 small chili pepper
3 TABLESPOONS demerara sugar
50 g Peanut kernels
2-3 TABLESPOONS White wine vinegar
4 Chicken fillets (approx. 150 g each)
1 TABLESPOON Classico Curry from Johann Lafer
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Whipped cream
2 Eggs (size M)
1-2 TABLESPOONS Pineapple curry mustard from Johann Lafer
1-2 TABLESPOONS Flour
75 g Panko breadcrumbs
1 l oil for baking
8 stalks of chives
7-10 Tbsp dried pineapple slices

Directions

1
Peel the radishes and slice into thin slices. Pour cranberries into plum wine. Wash the chillies, cut them in half lengthwise and remove the seeds. Cut the pod into thin strips. Caramelise the sugar in a pot.
2
Add cranberries in the wine and chilli. Simmer the caramel lightly until it has dissolved. Roast peanuts in a pan without fat. Remove and chop roughly. Add nuts and vinegar to the cranberry stock and simmer for another 5 minutes.
3
Wash the chicken fillets, dab dry, sprinkle with curry powder and season with salt and pepper. Lightly whip the cream. Whisk eggs, cream and pineapple mustard. Turn the chicken fillets in flour, tap off excess flour, then pull through the egg mixture and turn into panko crumbs.
4
Heat the oil in a large tall frying pan or wide pot (approx. 160 °C). Fry the chicken fillets in the fat for 8-10 minutes, possibly in portions, until golden brown. In the meantime, wash the chives, shake them dry and put them in a saucepan.
5
Mix radish slices, chives and marinade. Cut the fillets into slices. Arrange chicken and salad and garnish with dried pineapple slices.