Cook the potatoes. Peel, mash with small chunks and keep aside.
Cut the chicken into cubes, marinate with salt + turmeric powder and cook without adding water on medium to low heat till fully cooked.
Let it cool and grind in the food processor. The mixture should be little coarse and not pasty.
Meanwhile heat oil in a pan. Add onions and curry leaves and fry till onions are translucent. If using coriander leaves add at the end. Add ginger + garam masala + chili powder and fry for additional 2 min on medium heat.
Add the potatoes and saute . Now add the chicken and saute for another 2 minutes. Taste and adjust the salt if needed.
Once the mixture cools completely, shape them into cutlets. If the shape doesn’t hold add one more boiled potato.
Beat the eggs with a fork or a whisk. Dip the cutlets into the egg, coat with bread crumbs.
You can deep fry or shallow fry. If shallow frying, add just enough oil to cover the crumb coat. The cutlet will be crispy even if its not deep fried.
Recipe updated: 18th December 2014
- 2 chicken breast
- 1/2 teaspoon turmeric
- 1 teaspoon salt or to taste
- 1 medium onion 1 cup finely chopped.
- 10 Curry leaves approx curry leaves recommended but cilantro or coriander leaves can be used
- 1 tablespoon crushed/finely chopped ginger
- 1 teaspoon chili powder or paprika
- 1 teaspoon garam masala All spice mix (Garam masala recipe)
- 2 medium potatoes boiled or cooked in microwave
- 1 cup bread crumbs
- 1 large egg
- FOR THE SALAD
- 1 medium onion 1 cup, finely sliced and separated.
- 2 green chillies finely chopped
- 2 tablespoons vinegar
- 1/2 teaspoon salt
-
Cook the potatoes. Peel, mash with small chunks and keep aside.
-
Cut the chicken into cubes, marinate with salt + turmeric powder and cook without adding water on medium to low heat till fully cooked. Let it cool and grind in the food processor. The mixture should be little coarse and not pasty.
-
Meanwhile heat oil in a pan. Add onions and curry leaves and fry till onions are translucent. If using coriander leaves add at the end. Add ginger + garam masala + chili powder and fry for additional 2 min on medium heat.
-
Add the potatoes and saute . Now add the chicken and saute for another 2 minutes. Taste and adjust the salt if needed.
-
Once the mixture cools completely, shape them into cutlets. If the shape doesn't hold add one more boiled potato.
-
Beat the eggs with a fork or a whisk. Dip the cutlets into the egg, coat with bread crumbs and shallow fry. Add just enough oil to cover the crumb coat. The cutlet will be crispy even if its not deep fried.
-
SALAD
-
Mix all the ingredients well. Adjust the salt as needed.
Traditionally these are deep fried and only egg whites are used instead of the whole eggs.
To store in the freezer, dip the cutlets in egg and coat well with bread crumbs.
Keep this in a freezer bag or freezer safe container. If in a hurry to make, thaw in the microwave or else remove the cutlets from the freezer and place in the refrigerator a day in advance.
If the cutlets breaks after thawing in the microwave just keep for additional time until it separates out well.
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