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4
Easy
Cut free-range chicken breasts into chunks and place in a large bowl along with cloves crushed garlic, the
juice of 1 lemon and seasoning, to taste.
Leave to marinate for 10 minutes.
In a pan over a medium to high heat, heat canola oil. Lightly coat the chicken pieces in flour, then fry in the hot oil until crisp and golden. Drain on paper towel.
To make the dressing, blitz together coriander, chopped spring onions, plain yoghurt, a squeeze of lemon juice and tumeric until smooth.
Drizzle over the hot, crispy chicken and enjoy.