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Rashida's Chicken Fillet Rolled in Mash

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Chicken Pie
Kajoor (Dates) Chutney
500g chicken fillet cut in small thick strips.
Marinated in Aminas chicken tandoori spice, or any marinate you prefer.
Add little salt to taste.
Stir fry in butter ghee till done and set aside
Potato Mash
4 medium potato boil till soft
Add salt, pepper and butter to taste
Mash till nice and smooth
2-3 tbsp cake flour, to bind or little more
1½ cup grated cheese
Mix well
Take MASH roll into a ball and press slightly on palm.
Dust a little flour.
Place fillet and cover completely.
When all done keep in fridge for ½hr
Remove dip in egg and roll in bread crumbs.
Put back in fridge for ½ hr before baking.
Bake in preheated oven on 180C for 8-10 minutes.
Tried frying, but found baking BETTER option
Freezer friendly
Kajoor (Dates) Chutney
¼ kg kajoor
2 cups vinegar
Soak overnight
¼ kg whole red chillies
Soaked in boiling water for about an hour.
1 x 700ml tomato sauce
4 tblsp methi masala
Drain chillies in colander, liquidize kajoor, vinegar and red chillies, empty in a bowl
Add tomato sauce and methi masala,
If mixture is too thick, vinegar can be added to thin it.
Make oil hot, add 2 tsp mustard seeds and 2 tblsp tal, once it starts to splutter, add to chutney, leave to cool and bottle.
Prepared, tried and tested by:  Rashida Habib

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