Zesty Chicken And Spiced Rice Pancakes Recipe

About this recipe

Looking for a protein-packed lunch that's both delicious and easy to prepare? Try Zesty Chicken and Spiced Rice Pancakes, a delightful Indian-inspired dish perfect for gym meal prep. This recipe combines tender chicken chunks, seasoned with turmeric and cumin, and crispy rice pancakes infused with the creaminess of coconut milk. The vibrant flavors of fresh coriander and green chili add a refreshing twist, while the hearty texture ensures satisfaction in every bite. Ready in under an hour, this dish is ideal for lunch or as a batchable meal for busy weekdays. With 25g of protein and balanced carbs and fats, it also supports muscle recovery and sustained energy. Perfect for anyone seeking a fusion of taste and nutrition!

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 kg Rice
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• - Cumin Seed
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Dice the chicken breast into bite-sized pieces and marinate with turmeric, cumin, and a pinch of salt for 15 minutes.
2. 2. In a mixing bowl, combine cooked rice, rice flour, coconut milk, chopped coriander leaves, and finely chopped green chilies.
3. 3. Heat a non-stick pan and drizzle vegetable oil evenly over the surface.
4. 4. Pour a small ladleful of the rice batter onto the pan to form pancakes, and cook until golden brown on each side.
5. 5. In another pan, heat a tablespoon of oil and stir-fry the marinated chicken until fully cooked and lightly browned.
6. 6. Arrange the crispy rice pancakes on a serving plate and top them with the stir-fried chicken.
7. 7. Garnish with additional coriander leaves and serve hot for a savory, protein-rich lunch.