Chicken Cutlet Curry Recipe
Served with Rice and Green Salad
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Ingredients
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For the Chicken Cutlet
For the Curry Sauce
For the Rice
For the Green Salad
Method
For the Chicken Cutlet
- 1
Prepare the Chicken
In a bowl, season the chicken breast with salt, black pepper, and ginger-garlic paste. Let it marinate for about 15 minutes.
- 2
Form the Cutlets
After marinating, flatten the chicken pieces and dip each in a beaten egg, then coat with bread crumbs.
- 3
Fry the Cutlets
Heat oil in a frying pan over medium heat. Fry each cutlet until golden brown on both sides, approximately 4-5 minutes per side. Remove and set aside.
For the Curry Sauce
- 4
- 5
Add Spices and Tomato
Stir in the curry powder, turmeric powder, and coriander powder. Cook for 1 minute before adding the pureed tomato. Cook for another 2-3 minutes.
- 6
Add Coconut Milk
Pour in the coconut milk and add salt. Simmer for 5-7 minutes until the sauce thickens slightly.
- 7
Combine Cutlets with Sauce
Add the fried chicken cutlets to the curry sauce, making sure they are well coated. Let simmer for another 5 minutes.
- 8
Garnish
Remove from heat and garnish with fresh cilantro.
For the Rice
- 9
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear.
- 10
Cook the Rice
In a pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.
