When I was a kid, there was this really popular dance, called the chick dance that one could do on ones own. It consisted of some bent arm flapping (like chicken wings) and twirling and stuff like that. Everybody loved it and everyone could do it. I might be wrong, but for some reason, I have a feeling that the accompanying song was in german. Unfortunately I can't remember the song or the artist.
And this, utterly random introduction, is meant to ease into a chicken recipe that I recently came up with :)
Chicken in carrot and ginger crust with tamarind sauce (Porgandi ja ingverikoorikus kana tamarindikastmega):
2 chicken breast fillets
1 large carrot
1 2 cm x 2 cm knob of fresh ginger
~2 tbsp of white bread crumbs
sunflower oil for cooking
freshly ground black pepper
For the sauce:
a good sticky pinch of tamarind (about 1 cm x 1cm)
1/2 l water
1 organic vegetable stock cube (or use home made vegetable stock if you have any)
2 tsp of potato-starch
Peel and process the carrot so that it's in tiny crumbs.
Peel and thinly chop the ginger.
Mix both with breadcrumbs, black pepper and salt in a small bowl.
Whisk the egg in another small bowl.
Flatten the chicken fillets with a meat-hammer.
Sprinkle a cutting board with the carrot-breadcrumb mixture (so that there's a thick layer).
Heat some oil on a pan, dip the chicken breast in the egg, then lay it on the crumb-covered cutting board (both sides). The fillet should be well covered with crumbs.
Fry on both sides (about 1-2 minutes per side, depending on the thickness of your fillet). You can cover the pan with a lid when you're frying the fillet on the other side if you're worried it won't cook through.
For the sauce bring the water to a boil, add the tamarind. Let it simmer for about 5 minutes. Remove the larger tamarind lumps. Add the stock cube.
Dissolve the starch in ~2 tbsp-s of cold water and add it to the sauce. Remove from heat once the sauce has thickened.
Serve with rice or wilted bok choy or spinach.