Chicken Thai Curry Oats Cutlets
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Easy and Tasty Thai curry oats cutlets prepared using chicken and Thai curry masala, rolled in oats and shallow fried.
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Ingredients
- 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
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Instructions
- 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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