Ingredients (for 4 people)

Preparation

1. In a bowl, marinate the whole chicken breasts with paprika, turmeric, salt and pepper for 15 minutes.
2. Meanwhile, finely chop the pistachios and mix them with the grated parmesan in a plate.
3. Prepare three stations: almond flour in a plate, beaten egg in a bowl, pistachio-parmesan mix in another plate.
4. Pass each chicken breast first through the almond flour, then through the beaten egg and finally through the pistachio mix, pressing well to make the coating stick on both sides.
5. Heat the oil in a non-stick frying pan over medium heat.
6. Cook the breasts for 6-8 minutes per side until the crust is golden and crispy and the meat is cooked but still juicy.
7. For the sauce: mix Greek yoghurt, curry, lime juice, honey and finely chopped mint. Adjust with salt and pepper.
8. Serve the chicken breasts hot with the curry sauce on the side.

Extra tips

• You can replace the pistachios with almonds or hazelnuts to vary the flavour.
• The sauce can be prepared in advance and stored in the fridge for 2-3 days.
• For a spicier version, add a pinch of chilli to the marinade.
• Also excellent served on a bed of basmati rice or quinoa!