Apologies, I know this may seem a bit out there but bare with me!
Friday night is fast food challenge night, I have to make something that the boys would class as unhealthy and available from a fast food dining establishment!
So, the initial idea was to just marinade the fillets and do them on the BBQ but as time went on I felt I wanted something with a bit more oomph and these burgers were born!
The base of the roll, is spread with thick natural yogurt and topped with cucumber, think raita. That’s then covered with some baby salad leaves, the chicken and then a good handful of fresh coriander. The lid is spread with mango chutney to top off this taste sensation.
The chicken can be baked instead of fried if you would prefer, a preheated oven at 190 degrees Centigrade for 25mins.
For the gluten free option I just omit the roll or use a GF one.
4 large chicken breasts
100g ground almonds
50g rice flour
2 tablespoons garam masala
1 tablespoon ground coriander
1 teaspoon Kashmiri chilli powder
salt and pepper
2 eggs, beaten
oil to fry
Cut each breast into three pieces.
Line a chopping board with baking parchment, pop a piece of chicken on top and cover with another piece of baking parchment, using the flat side of a meat tenderiser or the end of a rolling pin, hit the chicken until it is around 1cm thick. Set aside and repeat with the remaining chicken.
In a bowl, combine the ground almonds, rice flour, garam masala, coriander, chilli, salt and pepper.
Dip the chicken into the beaten egg and then into the coating mix, ensure it is well covered.
Set aside and repeat with the remaining chicken.
Heat a little oil in a frying pan, once hot, cook the chicken in batches.