Crispy Chicken Rice Pancakes With Spicy Tamarind Dip Recipe

About this recipe

Start your morning with Crispy Chicken Rice Pancakes, a unique Asian-inspired breakfast dish that's both hearty and flavorful. Made with shredded chicken, cooked rice, and a hint of coconut milk, these golden pancakes are crispy on the outside and tender on the inside. A zesty tamarind dip on the side adds a tangy kick that perfectly complements the savory pancakes. Packed with protein and essential nutrients, this dish fuels your day while delighting your taste buds. Perfect for a family breakfast or a quick treat, it's an easy-to-make meal that combines comfort and exotic flair in every bite.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Tamarind Paste

Instructions

1. 1. Boil the chicken breast until fully cooked, then shred it into thin pieces using a fork.
2. 2. In a mixing bowl, combine cooked rice, rice flour, coconut milk, shredded chicken, chopped coriander, minced garlic, and finely chopped green chili.
3. 3. Season the mixture with salt and black pepper, and mix until a thick batter forms.
4. 4. Heat a non-stick pan and add a teaspoon of vegetable oil. Pour a ladle of the batter onto the pan and spread it evenly to form a pancake.
5. 5. Cook the pancake over medium heat for 3-4 minutes on each side until golden and crispy.
6. 6. Repeat the process with the remaining batter to make more pancakes, adding oil as needed.
7. 7. Prepare the tamarind dip by mixing tamarind pulp, water, brown sugar, and a pinch of salt in a saucepan.
8. 8. Heat the saucepan over low flame, stirring continuously, until the mixture thickens slightly into a dipping sauce.
9. 9. Serve the crispy rice pancakes hot with the spicy tamarind dip on the side.