Chicken
Burma, Gurkha style
Serves 8
This recipe will make enough for 8 good sized portions. Divide
everything by 2 for a standard meal.
1kg / 11/4 Chicken meat - Boned and
chopped into small pieces
115g / 4oz Onion, peeled
45g / 3tbs Ginger, whole
5g / 1tspCinnamon powder
10g / 2tsp Turmeric
10g / 2tsp Garam flour ( besan )
3 green chillies, chopped
45g / 3tbs Plain flour ( all purpose )
2 eggs, whisked in a bowl
115g / 4oz bread crumbs
115g / 4oz Tomatoes
115g / 4oz Cucumber
250ml / 1/2 pint cold water with a pinch of
salt
Peel the onions and the ginger pieces. DO NOT chop them up.
Put the whole onion and ginger pieces into the cold, salted water and bring to the boil. Add the chicken pieces.
Boil the chicken ( with the onions and ginger ) until the meat is cooked. Once cooked, remove the meat but keep the onions and ginger. Put the meat to one side and allow to cool.
Once cool, put the chicken, the ginger and the onions through a mincer.
Put the resulting chicken/ginger/onion mixture into a bowl and add the cinnamon, garam flour, turmeric and chopped chillies. Mix together well.
Add a pinch of salt and divide the chicken mixture into 8 equal sized pieces.
Mould each portion of the chicken mixture into a flatish medallion shape about 5mm / 1/4inch thick. Dust each medallion with plain flour, place into a bowl of whisked eggs, remove and coat with bread crumbs.
Repeat this for all 8 medallions (cutlets).
Heat a little oil in a frying pan and fry the cutlets on both sides until golden brown. Take care not to burn them on the outsides.
These chicken cutlets are best served with a salad and a garnish of sliced tomato and cucumber. A small bowl of mango (or any other flavour) chutney adds a little 'something'.