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Curried Chicken Rolls

Ingredients: for the batter and coating
2 cups Plain flour
To taste Salt
2 no Egg (large)
2 cups Water
Some Bread crumbs
2 no Beaten egg, for coating
Ingredients A: for the fillings (seasoned together)
350 g Minced chicken
To taste Salt
3 tbsp Curry powder
1½ tsp Ginger
1½ tsp Garlic
Ingredients B: for the fillings
5 tbsp Cooking oil
3 large Red onion, diced
2 sprigs Curry leaf, sliced
2 no Green chilli, washed & chopped
1½ tsp TUMIX® Chicken Stock Seasoning
1 tsp AJI-SHIO® Flavoured Pepper
To taste Salt
1 tsp Garlic, finely minced
1 tsp Ginger, finely minced
1 tsp Chilli flakes
500 g Potato, washed, boiled, peeled & mashed
Some Coriander leaf, approx 1 tbsp
Method
  1. Batter: In a bowl, bring in the flour, salt and egg. Mix well and add in water.
  2. Whisk or beat well till there is no lump. Keep aside.
  3. Fillings: Heat cooking oil in a wok. Bring in onion, curry leaf and green chilli.
  4. Add seasoned minced chicken (A), stir cook with TUMIX® Chicken Stock SeasoningAJI-SHIO® Flavoured Pepper and salt to taste. Add in ginger, garlic and chilli flakes. Stir well over a moderate fire.
  5. When chicken is well done, bring in mashed potato and over a slow fire, stir mix the minced chicken well. Add coriander leaf and remove from heat. Let the fillings cool.
  6. Grease a griddle pan, pour in a ladle full of batter and swirl the pan to make a thin pancake over low medium fire. When done, bring the pancake onto a pastry board.
  7. Put the fillings on the lower end center. Fold the two sides (right and left) tightly and roll from the bottom whist the pancake is hot. Otherwise, brush some beaten egg to stick the ends.
  8. Coat it in beaten egg and bread crumbs. This roll can be deep-fried or baked in oven.

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