Kerala Chicken Cutlets
An easy, fantastic recipe for Kerala style chicken cutlet filled with spicy minced chicken and veggies.
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Servings cutlets
Ingredients
To Make Mashed Potatoes:
- 3-4 potatoes peeled and cubed
- A pinch of ground turmeric
- Salt to taste
To Make Minced Chicken:
- 600 g boneless chicken Cut into small pieces (I used chicken breasts)
- ½ teaspoon ginger garlic paste
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- Salt to taste
To Make the Patties:
- 1 small onion ½ cup, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon finely chopped garlic
- 1 small green chili finely chopped
- 1 tablespoon oil
- 2 teaspoon garam masala
- ½ cup chopped coriander leaves or curry leaves
- Salt to taste
To Fry Cutlets:
- 2 eggs lightly beaten
- 2 cups breadcrumbs
- 2-3 cups oil for deep frying
Instructions
To Make Mashed Potatoes:
- Place potatoes, ground turmeric and salt in a large saucepan. Place it over medium-high heat, and add water to cover the potatoes. Cook, covered, for 5-6 minutes or until the potatoes are tender. Drain and mash the potatoes. Set aside.
To Make Minced Chicken:
- Combine together ginger garlic paste, ground turmeric, ground black pepper and enough salt in a small bowl. Stir in a little water to make a smooth paste. Marinate chicken for 30 minutes in the refrigerator.
- Place chicken in a pressure cooker and cook for 1 whistle. When the steam has escaped, open the cooker and leave it to cool slightly.
- Place chicken (in batches) in a food processor and mince. Set aside.
To Make Chicken Patties:
- Heat oil in a large pan over medium - high heat. Add onions, and saute for 2-3 minutes or until browned.
- Add ginger, garlic and green chilies. Saute for 1-2 minutes. Add garam masala. Saute for a minute.
- Stir in potatoes, chicken, coriander leaves and enough salt. Saute, stirring, for 2-3 minutes. Leave to cool slightly.
- To make the patties, make a lemon sized ball out of the mixture, and flatten slightly. Repeat until all the mixture is used up. I made around 20 patties.
To Fry the Cutlets:
- Heat oil in a large pan over medium - high heat.
- Place eggs and breadcrumbs in two separate bowls.
- Dip each cutlet first in egg and then in breadcrumbs. When the oil is hot enough, deep fry the cutlets. Drain on an absorbent towel.
Notes
- I cooked the chicken in a pressure cooker. Alternatively, you can place it in a large saucepan and add enough water to cook over medium heat.
-If you prefer to use curry leaves instead of coriander leaves, feel free to do so.
-To check whether the oil is hot enough for deep frying, drop a small piece of bread or the mixture to the pan. If it rises to the surface quickly, oil is hot enough for deep frying.
-After coating with breadcrumbs, you can freeze the cutlets for up to 3 weeks.
-If the cutlets don’t hold their shape while frying, don’t panic, add a few teaspoons of breadcrumbs to the chicken mixture and mix well. This will do the trick.
-If you prefer to use curry leaves instead of coriander leaves, feel free to do so.
-To check whether the oil is hot enough for deep frying, drop a small piece of bread or the mixture to the pan. If it rises to the surface quickly, oil is hot enough for deep frying.
-After coating with breadcrumbs, you can freeze the cutlets for up to 3 weeks.
-If the cutlets don’t hold their shape while frying, don’t panic, add a few teaspoons of breadcrumbs to the chicken mixture and mix well. This will do the trick.
Nutrition
Serving: 1g | Calories: 572kcal | Carbohydrates: 17g | Protein: 14g | Fat: 73g | Saturated Fat: 6g | Polyunsaturated Fat: 63g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 204mg | Fiber: 2g | Sugar: 2g