Ever since I saw this YouTube clip of this CURRY CHICKEN CUTLETS by Masala Hut I knew I had to try it, and tonight I did. I served it in a Pita with sour cream mixed with pepperdew. Absolutely eetsummore! (Add fresh green chili, garlic and olive oil mix)
4 chicken breasts, processed in processor till fine
Oil
1 finely diced onion
1 tblsp garlic/ginger paste
1 tsp turmeric
1 tsp garam masala
2 tblsp curry powder (I used Rajas mild and spicy)
½ cup chopped coriander
2 boiled and mashed potatoes
Salt and pepper
2 eggs, beaten with salt and pepper
Seasoned breadcrumbs for coating
Method
Heat 1 tblsp oil in a pan.
Add onion and some salt and sauté till onions are golden.
Add garlic and ginger and stir a few seconds.
Add turmeric, garam masala, chili powder and stir a few minutes till onions are coated.
Add chicken and season with salt and black pepper.
Stir until chicken is cooked through.
Remove from pan and add to mixing bowl.
Add mashed potato and chopped coriander and mix through.
Roll into balls and then flatten into patties.
Dip into beaten egg and coat in the seasoned breadcrumbs.
Add 4 tblsp oil to pan and fry until golden brown on both sides.
TIP: Do not drain on a paper towel as the excess oil in the cutlet will be absorbed and it will get soggy.
Drain on a wire rack so that it airs and remains crisp.
Recipe Credit – The Masala Hut
Prepared, tried and tested by: Melanie Kramar @ Global Food Flavors
