/ Recipe: Chicken Breasts with Potato Pancakes and Chutney

Recipe: Chicken Breasts with Potato Pancakes and Chutney

  • Pineapple - 1 1/3 Pieces
  • Mango - 2/3 Glass
  • Sugar - 1/4 Glass
  • White wine vinegar - 6 items. Spoons
  • Garlic - 2 teeth
  • Ground cumin - 1 teaspoon
  • Carnations - 4 pieces
  • Sea salt - 1/2 teaspoons
  • Black pepper - 1/2 teaspoonfuls
  • Potato pancakes: potatoes - 1 Piece
  • Green banana - 1 piece
  • Onions - 3 Art. Spoons
  • Eggs - 2 pieces
  • Cilantro - 2 Art. Spoons
  • Flour - 1 st. a spoon
  • Curry powder - 2 teaspoons
  • Sea salt - 1 teaspoon
  • Vegetable oil - 2 Art. Spoons
  • Greek yogurt - 1 Glass
  • Chicken: chicken breast - 1 piece
  • Garam masala - 1 teaspoon
  • Greek yoghurt - 1 Art. a spoon
  • Tarragon - 1 teaspoon
  • Salt and pepper - - To taste

1. Prepare the chutney. Pineapple and mango cut into cubes. Skip the garlic through the press. Combine all ingredients for chutney in a medium saucepan. Stew on medium heat for 15 minutes, stirring occasionally. Remove from heat and set aside. 2. Prepare the potato pancakes. Grate the onions. Finely chop the cilantro. Oven to warm up to 150 degrees. Peel potatoes and a banana from the peel and grate together in a food processor. 3. Place the grated banana, potatoes and onions in a clean cloth and squeeze out excess liquid. Put the mixture in a large bowl. Add the eggs, finely chopped coriander, flour, curry powder and sea salt, mix. 4. Line the baking tray with parchment paper. Heat the oil in a large frying pan over high heat. From a quarter cup of the mixture roll the ball and put it on the pan. 5. Using a spatula, gently smooth the ball to a thickness of 8 mm and a diameter of 7.5 cm, to make the fritters. So make 3 more pancakes. Fry until golden brown, about 3 minutes on each side. 6. Put the fritters on a prepared baking sheet and put in a warm oven. Repeat with the remaining mixture, adding more oil, if necessary, to get 8 pancakes. 7. Prepare the chicken. Chicken breast cut into cubes. Combine all the ingredients for the chicken in a bowl and mix. Heat oil in a frying pan over high heat. Add the chicken to the frying pan and fry until ready, season with salt and pepper to taste. Put the fritters on the plates. Pour the yogurt, put the pieces of chicken, and then chutney. Sprinkle with ground black pepper, decorate with twigs of coriander and serve.

Servings: 2

Pay attention to: