South Indian Chicken Popcorn
with Fries and Lime Mayo
Small chicken bites marinated in traditional South Indian spices.
Cals 778 · Prot 62 · Carbs 72 · Fat 28
Family Friendly
45 min
Small chicken bites marinated in traditional South Indian spices.
Cals 778 · Prot 62 · Carbs 72 · Fat 28
Family Friendly
Ingredients
Chicken
Chicken breast
400 Grams
Curry leaves
6 Piece
Natural yogurt
4*
170 Grams
Curry powder
4 Grams
Ginger garlic paste
10 Grams
Black salt
4 Grams
Black pepper
0.5 Tsp
Vegetable oil
2 Tbsp
Panko bread crumbs
10*11*12*
90 Grams
Salt
0.5 Tsp
Fries
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Nigella seeds
13*
5 Grams
To serve
Cucumber
1 Piece
Lime
1 Piece
Salt
0.5 Tsp
Mayonnaise
5*9*13*
50 Grams
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *12 Lupin, *13 Mustard, *5 Eggs, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3259 / 778 |
| Fats (g) | 27.8 |
| of which saturated (g) | 7.1 |
| Carbohydrates (g) | 72 |
| of which sugars (g) | 9.8 |
| Fibers (g) | 10.1 |
| Proteins (g) | 62.3 |
| Salt (g) | 3.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast fries
Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into fries. Add the fries to a lined baking tray with a drizzle of vegetable oil, nigella seeds and a generous pinch of salt. Toss the fries until they are fully coated. Roast in the oven for 30 min or until golden and crisp.
Tip! Keep the fries simple by omitting the nigella seeds.
2 Prep chicken
Meanwhile, pick the curry leaves and finely chop them. Slice the chicken into bite-size pieces and add them to a bowl with 2 tbsp of the yogurt, the curry powder, ginger garlic paste, black salt, curry leaves and pepper. Stir to coat.
Tip! Marinate the chicken up to 24 hours in advance. As curry leaves are an acquired taste, go easy or completely omit them.
3 Bake chicken
Add the bread crumbs to a large bowl with a generous pinch of salt and pepper. Turn the chicken pieces, one by one, in the bread crumbs until coated. Add the breaded chicken to an oiled and lined baking tray. Drizzle the breaded chicken with oil and bake for 8 min. Flip the chicken pieces and bake for a final 8 min or until crispy and cooked through.
Tip! Oiling the tray before placing chicken ensures that both sides crisp up evenly.
4 Pickle cucumber
Meanwhile, thinly slice the cucumbers into rounds. To a bowl, add the juice of 0.5 lime, cucumber and salt. Set aside.
5 Make lime mayo
Squeeze the remaining lime to a small bowl. Add the mayonnaise and mix until combined.
Tip! Adjust the lime mayo to your liking - add less lime for a milder dip.
6 Serve
Plate the fries, chicken, pickled cucumber, lime mayo and any leftover yogurt alongside.
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