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Poppadum-Crusted Chicken Breast with Turmeric Rice

Chicken breast coated in crushed poppadums and breadcrumbs, fried and baked, served over coriander-flecked turmeric rice with Tabasco.

ChickenHigh ProteinSpicyRiceFried

Estimated Nutrition

Per Serving Total
Calories 915.2 kcals 915.2 kcals
Carbohydrates 98.6 grams 98.6 grams
Fat 38.4 grams 38.4 grams
Protein 42.5 grams 42.5 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tsp
Tabasco Sauce
to taste
Dairy
1
piece
Egg
free-range, beaten
GrainsCereals
25
g
Breadcrumbs
2
tbsp
Plain Flour
200
g
Basmati Rice
cooked with turmeric and drained
Meat
0.5
piece
Chicken Breast
skin removed
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
tbsp
Coriander
fresh, chopped
1
tbsp
Chives
chopped, for garnish
OilsFats
100
ml
Vegetable Oil
for shallow frying
Other
4
piece
Poppadum
ready-cooked

Steps

  • Preheat the oven to 200°C.
  • Blend poppadums in a food processor until they resemble breadcrumbs and season with salt and pepper.
  • Coat the chicken in flour, then dipped egg, and finally the poppadum mixture.
  • Heat 5 cm of oil in a frying pan until it sizzles.
  • Fry the chicken for 5 minutes, turning once.
  • Transfer chicken to a tray and bake for 10 minutes.
  • Stir the chopped coriander into the cooked rice.
  • Serve chicken over rice with chives and Tabasco.