Name: Chicken Thai Curry Oats Cutlets recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: For Stuffing - Chicken Breasts – 300 grams; Curd – 2 tbsp; Onion – 1 small or ½ medium finely chopped; Red Thai Curry Masala – 1 ½ tbsp; Freshly ground Black peppercorns – 1 tbsp + 1 tsp for marination; Coriander leaves – Roughly chopped – one handful; Rice Flour – ½ tbsp; Salt to taste + for marination; Oil – 4-5 tbsp; For the coating - Toasted rolled oats coarsely ground – 3/4 cup; Other ingredients – for serving - Tomato Ketchup or Any dip

Ingredients Serving: 4

For Stuffing - Chicken Breasts – 300 grams
Curd – 2 tbsp
Onion – 1 small or ½ medium finely chopped
Red Thai Curry Masala – 1 ½ tbsp
Freshly ground Black peppercorns – 1 tbsp + 1 tsp for marination
Coriander leaves – Roughly chopped – one handful
Rice Flour – ½ tbsp
Salt to taste + for marination
Oil – 4-5 tbsp
For the coating - Toasted rolled oats coarsely ground – 3/4 cup
Other ingredients – for serving - Tomato Ketchup or Any dip

Instructions

Wash chicken breast. In a bowl add curd, salt and freshly ground black peppercorns. Mix well. Add chicken breast, transfer it in the refrigerator. Marinate it overnight.
In a nonstick pan add oil. Drop marinated chicken breast and cook it from both the side for 4-5 minutes.
Switch off the flame. Let it cool.
In a blender blend Chicken breasts, Thai curry masala, roughly chopped coriander leaves, Onion, Salt, freshly ground black peppercorns, rice flour into rough paste.
Spread toasted rolled oats coarse powder in a plate.
Divide stuffing into 8-9 equal parts. Shape them into a smooth ball.
Press in between palms shaping them into a small tikkis or cutlets.
Roll in toasted rolled oats coarse powder.
In a nonstick pan, heat oil, place cutlets on it. Fry for 1 minute on low medium flame.
Flip it over and let it fry for 1-2 minutes from other side. Drizzle some Oil.
Flip it again and cook until golden brown and crisp from both the sides.
Once cooked properly transfer it on a plate.
Serve hot with any dip.

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