Quick recipe finder Poppadum-crusted chicken breast with turmeric rice
By Garrey Dawson From Ready Steady Cook
Ingredients
- 4 ready-cooked poppadums
- 25g/1oz breadcrumbs
- salt and freshly ground black pepper
- 2 tbsp plain flour
- 1 free-range egg, beaten
- ½ chicken breast, skin removed
- vegetable oil for shallow frying
- 2 tbsp chopped fresh coriander
- 200g/7oz basmati rice, cooked according to packet instructions with 1tsp turmeric, drained
To serve
Method
Preheat the oven to 200C/400F/Gas 6.
Blend the poppadums in a food processor until the mixture resembles breadcrumbs. Season, to taste, with salt and freshly ground black pepper and sprinkle the mixture onto a plate.
Sprinkle the flour onto a separate plate. Beat the egg in a bowl. Dip the chicken first in the flour, then in the beaten egg and finally in the breadcrumb mixture.
Heat 5cm/2in oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Fry the chicken in the oil for 4-5 minutes, turning once. Remove from the pan using a slotted spoon and place onto a baking tray. Transfer to the oven and bake for 8-10 minutes or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)
Stir the chopped coriander into the rice.
To serve, spoon the rice onto a plate and top with the poppadum-crusted chicken. Sprinkle over the chives and add Tabasco sauce, to taste.
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