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Chicken Thai Curry Oats Cutlets

5 from 1 vote

Easy and Tasty Thai curry oats cutlets prepared using chicken and Thai curry masala, rolled in oats and shallow fried.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Recipe CategoryNon-Vegetarian
Served AsBrunch, Dinner, Lunch, Snacks
Servings 6


  • For Stuffing - Chicken Breasts – 300 grams
  • Curd – 2 tbsp
  • Onion – 1 small or ½ medium finely chopped
  • Red Thai Curry Masala – 1 ½ tbsp
  • Freshly ground Black peppercorns – 1 tbsp + 1 tsp for marination
  • Coriander leaves – Roughly chopped – one handful
  • Rice Flour – ½ tbsp
  • Salt to taste + for marination
  • Oil – 4-5 tbsp
  • For the coating - Toasted rolled oats coarsely ground 3/4 cup
  • Other ingredients – for serving - Tomato Ketchup or Any dip


  • For Cutlets – Wash chicken breast. In a bowl add curd, salt and freshly ground black peppercorns. Mix well. Add chicken breast, transfer it in the refrigerator. Marinate it overnight.
  • In a nonstick pan add oil. Drop marinated chicken breast and cook it fro both the side for 4-5 minutes.
  • Switch off the flame. Let it cool.
  • In a blender blend Chicken breasts, Thai curry masala, roughly chopped coriander leaves, Onion, Salt, freshly ground black peppercorns, rice flour into rough paste.
  • Spread toasted rolled oats in a plate.
  • Divide stuffing into 8-9 equal parts. Shape them into a smooth ball.
  • Press in between palms shaping them into a small tikkis or cutlets.
  • Roll in toasted rolled oats.
  • In a nonstick pan, heat oil, place cutlets on it. Fry for 1 minute on low medium flame.
  • Flip it over and let it fry for 1-2 minutes from other side. Drizzle some Oil.
  • Flip it again and cook until golden brown and crisp from both the sides.
  • Once cooked properly transfer it on a plate.
  • Serve hot with any dip.

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5 from 1 vote

sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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