Créé avec l’IA
Kerala Chicken Cutlet
45 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast500 g
- potatoes2 medium
- onion1 large
- green chilies2 pieces
- ginger1 inch
- garlic3 cloves
- garam masala1 teaspoon
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- saltto taste
- breadcrumbs1 cup
- egg1 piece
- vegetable oil2 tablespoons
- curry leaves1 tablespoon
Instructions
- 1
Boil the potatoes until they are soft. Peel and mash them, then set aside.
- 2
Cook the chicken breast in a pot of boiling water until fully cooked. Shred the chicken and set aside.
- 3
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add chopped onions, green chilies, ginger, and garlic. Sauté until the onions are translucent.
- 4
Add the shredded chicken to the pan along with garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.
- 5
Add the mashed potatoes to the chicken mixture and combine thoroughly. Let the mixture cool.
- 6
Shape the mixture into small patties.
- 7
Beat the egg in a bowl. Dip each patty into the egg, then coat with breadcrumbs.
- 8
Heat the remaining 1 tablespoon of vegetable oil in a pan over medium heat. Fry the patties until golden brown on both sides.
- 9
