If you love a salad with a kick, this one’s for you.
Our Crumbed Indian Chicken Salad brings bold, aromatic spices together with tender, juicy #GrainFieldChickens Mini Chicken Breast Fillets for a meal that’s fresh, fiery, and full of texture.
Think golden, crispy chicken coated in cumin, coriander, ginger, and chilli — paired perfectly with crisp greens or a tangy yoghurt dressing. It’s comfort with character and all the #TasteOfGFC you need in one bite.
Serves 4
EASY
Cooking time: 20 minutes
Ingredients
- 200g fresh breadcrumbs
- 5ml (1 tsp) ground cumin
- 5ml (2 tsp) ground coriander
- 5ml (1 tsp) fresh ginger, grated
- 1 red chilli, seeded and finely chopped
- Salt and freshly ground black pepper, to taste
- 120g (1 cup) cake flour
- 5ml (1 tsp) baking powder
- 2 large eggs
- 200g Grain Field Chickens Mini Chicken Breast Fillets, battered out lightly
Method
- In a large mixing bowl, combine breadcrumbs with cumin, coriander, ginger, chilli, salt, and pepper.
- In a separate bowl, mix the flour and baking powder.
- Beat the eggs in another bowl.
- Dip each chicken fillet in the flour, then the egg, and finally coat well in the spiced breadcrumb mixture.
- Place the coated fillets on a rack to dry slightly before frying.
- Heat enough oil for deep-frying and cook the chicken in batches until golden and cooked through.
- Drain on paper towel and serve warm over a fresh salad with lemon wedges or a creamy yoghurt dressing.
💡 Serving Suggestion
Serve your crumbed chicken on a bed of crisp lettuce, cucumber, cherry tomatoes, and red onion — drizzle with a coriander-mint yoghurt sauce for the ultimate finish.
⏱️ Cooking Time
- Preparation: 15 minutes
- Cooking: 15–20 minutes
- Total: ±35 minutes
🍴 Nutritional Info (per serving)
Servings: 4
Calories: 380 kcal
Protein: 32g
Carbohydrates: 22g
Fat: 18g
