Chicken Lagan

Chicken Lagan is a family favourite, fried-food side. The chicken is boiled in salt, pepper and green chillies, then baked in a bread and milk mixture. The beautiful golden colour is achieved with the egg dip and subsequent frying. This dish is so more-ish, you won’t be able to stop at just one.

1. In a pot, add the cubed chicken breast, water, green chillies, salt and pepper. Bring to boil on a low-medium heat until the chicken is cooked and water has burnt out. Leave to the side to cool.⠀
2. Meanwhile, thoroughly soak the bread in the milk and mash it with a whisk.⠀
3. Whisk in the Kari Masala and 3 eggs until the eggs are fully incorporated.⠀
4. Add the baking powder and melted ghee. Whisk again then set the mixture aside.⠀
5. Once the chicken is cool, flake with your hands and add into the bread mixture. Be sure to include all the green chilli/pepper remnants from the chicken pot.⠀
6. Pour the mixture into a 11 x 7 casserole dish and bake in a pre-heated oven @ 180 for 35-40 minutes. Use a cocktail stick to test the inside like a cake: it should come out dry.⠀
7. Leave to cool completely, then cut into 24 even-size pieces.⠀
8. In a small bowl, whisk the remaining 2 eggs and a handful of coriander. Dip each piece of baked Lagan into the egg mixture and shallow fry in hot oil until golden brown. (Like picture)⠀
9. Drain on a kitchen towel, then serve hot with chutney / dip of your choice. Chutney recipes can be found here.

Optional:⠀
– Freeze the Lagan after step 7 if you want to serve at a later date. Complete steps 8 & 9 just before you want to serve⠀
– Kari Masala from step 3 is made by blending together 1 bunch fresh coriander, 180g green chillies, 1 full head garlic and 2tsp cumin seeds. Freeze in ice-cube trays and use as and when needed.⠀