Chicken curry schnitzel recipe

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Tthis is an excellent one-course pastry. It is important to avoid stacking the chicken in the pan, so make sure all the pieces can be snug but flat, in a single layer, each touching the base.

I’ve tried including wardrobe items in this recipe, so if you can’t get hold of the fresh ingredients I suggest, you can use what you have. You will see the original ingredients that I created the recipe with, which you are more than welcome to respect, as well as alternative suggestions for other ingredients that would work well too.

Preparation time: 10 minutes | Cooking time: 1 hour

Serves

Of them

Ingredients

  • 3 vine tomatoes (or any fresh tomatoes, halved)
  • 100g plain yogurt (or any plain yogurt, or try coconut yogurt)
  • 1 tablespoon of curry powder (mild or spicy, your choice; madras is good too)
  • 1 teaspoon ground turmeric (can be omitted)
  • vs. 1/2 teaspoon dried chili flakes (or finely sliced ​​fresh chili, or chili powder)
  • 1 teaspoon ground coriander (or crushed coriander or fennel seeds)
  • 1 teaspoon of cumin seeds (or ½ teaspoon of ground cumin or caraway)
  • 4 pieces of chicken, thighs and drumsticks (about 650g) (essential)
  • 65g breadcrumbs (essential, but panko is good)
  • 15g coconut flakes (nice but not essential)
  • 1 teaspoon of garam masala (or any curry powder)

Method

  1. Preheat the oven to 220C / 200C Hot air / Gas 7.
  2. Roughly chop the tomatoes and add them to a large mixing bowl. Add the yogurt, curry powder, turmeric, chili flakes, cilantro and cumin to the bowl, season well and mix. Then add the chicken and coat it with the tomato curry yogurt.
  3. Transfer the chicken and all of its marinade to a baking dish so that the chicken pieces are snug but not on top of each other. Bake for 50 minutes.
  4. Meanwhile, prepare the garnish. Mix together the breadcrumbs, coconut flakes, garam masala and a little seasoning.
  5. When the chicken has had its time, sprinkle the breadcrumb mixture on top and return to the oven for 10 minutes. Remove from the oven and let stand for five minutes, then serve.

Goes well with

Just a few greens (I like mint peas), or serve with rice, popadoms and cucumber slices

Leftovers

Heats up well; put aluminum foil on top to prevent the crumbled filling from burning. Or slice the chicken, heat in a pan with additional chili and serve with potato wedges

Megan Davies’ Fridge Raid recipe (Ryland Peters & Small, £ 18.99). Order your copy from books.telegraph.co.uk


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