Spiced Chicken Pieces


8 chicken breasts
4 tbsp gluten free/wheat free plain flour
2 tbsp paprika
2 tbsp turmeric
4 tbsp ground cumin
4 tbsp ground coriander
1 tsp celery salt
freshly ground black pepper
Small carton soured cream
sunflower oil for frying
2 eggs, beaten


Cut the chicken breast into bite-sized pieces. Coat in the gluten free/wheat free flour and set aside.

Heat about 5cm/2inch of sunflower oil in a large heavy-based frying pan.

Put the paprika, turmeric, coriander, cumin and celery salt in a large bowl. Season with black pepper and mix well to thoroughly combine all the spices.

Dip the floured chicken pieces, first into the beaten egg and then into the spice mixture. Fry the chicken pieces in the hot oil for 3-4 minutes or until golden and crisp.

Drain well on kitchen paper. Mix the coriander with the soured cream and serve the chicken hot with the soured cream dip.