Recipes

Poppadum-crusted chicken breast with turmeric rice

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Ingredients

To serve

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.

How-to videos

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Rubbing in

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Testing whether turkey, chicken and poultry are cooked