Chicken breasts with potato pancakes and chutney
Description
The recipe won't take much time. Chicken breasts with tropical chutney make an excellent summer dish. Serve hot.
Instructions
- 1
Step 1
1. Prepare the chutney. Dice the pineapple and mango into small cubes. Press the garlic. Combine all chutney ingredients in a medium saucepan. Simmer over medium heat for 15 minutes, stirring occasionally. Remove from heat and set aside.
- 2
Step 2
2. Prepare potato pancakes. Grate the onion. Finely chop the cilantro. Preheat the oven to 150 degrees. Peel the potato and banana and grate them together in a food processor.
- 3
Step 3
3. Place the grated banana, potato, and onion into a clean cloth and squeeze out the excess liquid. Transfer the mixture to a large bowl. Add the eggs, finely chopped cilantro, flour, curry powder, and sea salt, then mix well.
- 4
Step 4
4. Line a baking sheet with parchment paper. Heat oil in a large skillet over high heat. Roll 1/4 cup of the mixture into a ball and place it on the skillet.
- 5
Step 5
5. Using a spatula, carefully flatten each ball to a thickness of 8 mm and a diameter of 7.5 cm to form pancakes. Make 3 more pancakes in the same way. Fry until golden brown, about 3 minutes on each side.
- 6
Step 6
6. Place the pancakes on the prepared baking sheet and put them in the warm oven. Repeat with the remaining batter, adding more oil if necessary, to make 8 pancakes.
- 7
Step 7
7. Prepare the chicken. Cut the chicken breast into cubes. Combine all the chicken ingredients in a bowl and mix well. Heat oil in a skillet over high heat. Add the chicken to the skillet and fry until cooked through, seasoning with salt and pepper to taste. Place the pancakes on plates. Drizzle with yogurt, top with chicken pieces, then add chutney. Sprinkle with ground black pepper, garnish with coriander sprigs, and serve.