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Archive of BBC Food Recipes

Poppadum-crusted chicken breast with turmeric rice

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. 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.

  3. 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.

  4. 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.)

  5. 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.)

  6. Stir the chopped coriander into the rice.

  7. 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.

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

  • 1 tbsp chopped fresh chives
  • Tabasco sauce, to taste

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Poppadum-crusted chicken breast with turmeric rice

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