Easy and Tasty Thai curry oats cutlets prepared using chicken and Thai curry masala, rolled in oats and shallow fried.
Yield / Serves
For Stuffing - Chicken Breasts â€“ 300 grams
Curd â€“ 2 tbsp
Onion â€“ 1 small or Â½ medium finely chopped
Red Thai Curry Masala â€“ 1 Â½ tbsp
Freshly ground Black peppercorns â€“ 1 tbsp + 1 tsp for marination
Coriander leaves â€“ Roughly chopped â€“ one handful
Rice Flour â€“ Â½ tbsp
Salt to taste + for marination
Oil â€“ 4-5 tbsp
For the coating - Toasted rolled oats coarsely ground â€“ 3/4 cup
Other ingredients â€“ for serving - Tomato Ketchup or Any dip
For Cutlets â€“ 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.
How useful was this post?
Click on a star to rate it!
Rated 5 based on 1 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp