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.

Chicken High Protein Spicy Rice Fried

Estimated Nutrition

Calories

915.2

kcal / serving

915.2 kcal total

Carbs

98.6g

per serving

98.6 g total

Fat

38.4g

per serving

38.4 g total

Protein

42.5g

per serving

42.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tabasco Sauce

to taste

Dairy

piece

Egg

free-range, beaten

GrainsCereals

Breadcrumb

tbsp

Plain Flour

200

Basmati Rice

cooked with turmeric and drained

Meat

0.5

piece

Chicken Breast

skin removed

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Coriander

fresh, chopped

tbsp

Chive

chopped, for garnish

OilsFats

100

Vegetable Oil

for shallow frying

Other

piece

Poppadum

ready-cooked

Method

Preheat the oven to 200°C.

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.

Blend poppadums in a food processor until they resemble breadcrumbs and season with salt and pepper.