Cheesy curry leaf chicken strips

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Preparation time  : 20 minutes
Cooking time       : 18 minutes
Serves                 : 8 members

Description

There are times when my mind get’s to a crazy level resulting in me doing random things unplanned. This recipe also was one such that I just came up with. Started with wanting a green based masala chicken for the day, then I realized that the menu was short of a crispy dry dish. Immediately gave it a flavorful crust from all parts of the world with a mixture of the English oats, Italian cheese and South Indian curry leaves. I did have my doubts but the final product was beyond awesome. I could not get over these… The texture, the colors, the crunch being a few reasons to salivate.
This new easy treat did remind me that changing the way you cook from the regular and eat isn’t difficult. You just have to want to do it . Thank you all, for letting me live out my dream every day of cooking, experimenting and sharing. The best part is when you all get to think of me when you do cook the dish, eat it or see it .

Cheesy curry leaf chicken crisps

Ingredients

Ingredients
Quantity
Bones less chicken pieces1/4
kg ( bite size pieces )
Oilto deep fry

Ingredients to grind

Ingredients
Quantity
Coriander leaves with stem1/4 cup
Mint leaves1/8 cup
Curry leavesfew
Green chillies6
Ginger1/4 inch piece
Garlic2 flakes
Lime juice1 tablespoon
Saltto taste

Ingredients for the crust

Ingredients
Quantity
Oats1 cup
Grated Parmesan cheese1/2 cup
Curry leavesone hand crushed
Saltto taste
Crushed Pepperto taste
Eggs2 beaten

Method

  • Grind all ingredients together mentioned under the to grind ingredients to a smooth paste. Marinate cleaned chicken pieces with the ground masala for one one hour or more.
  • Mix all the crust ingredients together except for the eggs. Beat the eggs with salt to taste.
  • Dip a piece of the marinated chicken into the beaten eggs and toss over the crust oats – cheese mix. Make sure the chicken piece is coated well from all sides. Do the same to all the chicken pieces.
  • Heat oil to deep fry at medium heat. Drop the chicken pieces in batches of four to five pieces and fry to crisp and golden in colour on both sides. Remove and serve hot with dips of choice.