Curry Breaded Baked Chicken w/ Cilantro 🌿 Mint Chutney

I LOVE Indian food. I mean I love all ethnic cuisines but Indian is the hardest to find kosher- so we make it at home. This chicken carries so much flavor through every bite, and the sauce just enhances the whole experience. If you’re a curry person, try this!

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Ingredients:

1 lb chicken cutlets

2 eggs

1 cup flour

2 cups cornflake crumbs

2 tsp of the following: coriander, tumeric, garlic powder, curry powder, garam masala, paprika and red pepper flakes

Salt and pepper to taste

Oil spray

1 bunch mint

1 bunch cilantro (optional, if it tastes like soap to you)

1/2 jalapeño (add more for more heat)

3 cloves garlic

1 slice ginger

1 tsp honey/agave

3 tbsp lemon juice

1 cup coconut yogurt

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Directions:

Preheat oven to 375.

For the chicken:

Start by making your dredging station. In one bowl, place your eggs, in the next bowl place your flour and the next place your cornflake crumbs. Add 1 tsp of each seasoning listed above and salt&pepper to taste in both the flour and the crumbs. Add some curry powder to the eggs.

Dredge your chicken in the flour, then the egg, then the crumbs. Place on a baking tray, spray with oil spray and bake for 12 mins for thin cutlets and 15 mins for thick cutlets.

For the chutney:

Place the mint, cilantro, jalapeño, garlic, ginger, honey, salt to taste and lemon juice in a bowl. Use your immersion blender to blend it all up. Mix together with the yogurt and taste. Adjust accordingly.

Serve chicken hot with a drizzle of the chutney and enjoy!