Main
30 Minutes
Easily doubled
Ingredients
- 500gms chicken breast fillet
- 500ml peanut or vegetable oil
- 2 tablespoons Tamarind Tree Coriander and Ginger Tandoori Paste
- 2 cups of breadcrumbs
- 2 eggs, beaten
- ½ cup of flour
- Fresh coriander to serve
- Tenderise and flatten chicken fillets to a medium even width
- Spread Tamarind Tree Coriander and Ginger Tandoori Paste on chicken fillets with a brush, ensure all chicken is evenly coated
- Heat vegetable oil to medium
- Dredge chicken fillets in flour, then beaten egg, then crumbs
- Gently place in oil and cook for approximately 3-4 minutes on each side
- Drain on a rack or paper towel
- Serve with Tamarind Tree Sweet Mango Chutney and fresh coriander