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Main Course

Kerala Chicken Cutlet - Evening Snack

A tasty snack food that can be prepared in a short time. Kids love Chicken Cutlets and the primary requirements for the dish are minced chicken and mashed potatoes.

Ingredientsfor 4 servings

½ kg Chicken — ground
2 nos Onions — chopped
3 nos Potatoes
5 nos Green chillies — chopped
2 tbsp Ginger — chopped
2 tbsp Garlic — chopped
1 tsp Mustard seeds
Coriander leaves A bunch — chopped
2 sprig Curry leaves — chopped
½ tsp Turmeric powder
½ tsp Black pepper
2 cup Bread crumbs
1 nos Egg beaten
Vegetable or Canola Oil

Preparation

Step 1
Wash and drain the chicken.
Step 2
Mix it with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water.
Step 3
Cook well, until the water is absorbed.
Step 4
Boil potatoes with a pinch of turmeric and mash.
Step 5
Set a pan over medium heat and pour in the oil.
Step 6
Let the mustard seeds crackle and sautT onions, until light brown.
Step 7
Add curry leaves, coriander leaves, green chillies, ginger and garlic.
Step 8
Add the mashed potatoes and the cooked chicken. Keep it on low heat, until the entire water is absorbed.
Step 9
Allow the mixture to cool thoroughly.
Step 10
Get a handful of this mixture and make balls.
Step 11
Dip it in the beaten egg and then roll in the breadcrumbs.
Step 12
Flatten it out slowly into thick patties. (Disc shapes).
Step 13
Pan-fry it in oil, till both the sides goes golden brown.
Step 14
Can also bake at 425*F preheated oven for 8-10 minutes, each on both sides.
Step 15
Chicken Cutlet is ready.
Step 16
Makes about 18 Chicken cutlet.
Step 17
Chicken Cutlet can be frozen for up to a week, and fried or baked when needed.
Step 18
You can substitute the chicken with other minced meat as well.

Tip

Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.

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Main Course

Kerala Chicken Cutlet - Evening Snack

A tasty snack food that can be prepared in a short time. Kids love Chicken Cutlets and the primary requirements for the dish are minced chicken and mashed potatoes.

Ingredientsfor 4 servings

½ kg Chicken — ground
2 nos Onions — chopped
3 nos Potatoes
5 nos Green chillies — chopped
2 tbsp Ginger — chopped
2 tbsp Garlic — chopped
1 tsp Mustard seeds
Coriander leaves A bunch — chopped
2 sprig Curry leaves — chopped
½ tsp Turmeric powder
½ tsp Black pepper
2 cup Bread crumbs
1 nos Egg beaten
Vegetable or Canola Oil

Preparation

Step 1
Wash and drain the chicken.
Step 2
Mix it with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water.
Step 3
Cook well, until the water is absorbed.
Step 4
Boil potatoes with a pinch of turmeric and mash.
Step 5
Set a pan over medium heat and pour in the oil.
Step 6
Let the mustard seeds crackle and sautT onions, until light brown.
Step 7
Add curry leaves, coriander leaves, green chillies, ginger and garlic.
Step 8
Add the mashed potatoes and the cooked chicken. Keep it on low heat, until the entire water is absorbed.
Step 9
Allow the mixture to cool thoroughly.
Step 10
Get a handful of this mixture and make balls.
Step 11
Dip it in the beaten egg and then roll in the breadcrumbs.
Step 12
Flatten it out slowly into thick patties. (Disc shapes).
Step 13
Pan-fry it in oil, till both the sides goes golden brown.
Step 14
Can also bake at 425*F preheated oven for 8-10 minutes, each on both sides.
Step 15
Chicken Cutlet is ready.
Step 16
Makes about 18 Chicken cutlet.
Step 17
Chicken Cutlet can be frozen for up to a week, and fried or baked when needed.
Step 18
You can substitute the chicken with other minced meat as well.