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Cut up the chicken breasts into chunks. Rough chop the garlic and put the chicken and garlic to soak in a bowl with the milk. Leave for at least half an hour, or longer, for more flavour.

Peel and cross cut the carrots and put into a frying pan on medium heat with the star anise, dried chillies and a little salt. Keep them moving and cook for just 2 or 3 minutes.

Dry the chicken chunks on kitchen paper and fry gently with the pieces of garlic in a little oil until browned on all sides. Serve with the carrots and make a sauce by mixing some chopped thyme and parsley into some natural yoghurt. Spoon the sauce over the carrots and sprinkle some toasted pumpkin seeds on top. Enjoy!

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Aunty May’s garlic chicken with spicy carrots

Prep 10m – Cook 10m

Ingredients: for 2 people