Empty My Fridge
Pan Fried Chicken With Avocado Salad | Chicken Recipe | Avocado Recipes | Rishim Sachdeva
Ingredients
- Avocado2
- Chili pepper · chopped½
- Mint · chopped4 tsp
- Olive oil6 tsp
- Saltto taste
- Black pepper · ground
- Lemon3 tsp
- Chicken drumstick250 g
- Soy sauce1 ½ tbsp
- Cucumber · diced½
- Tomato · diced1
- Onion · finely chopped½
- Red · Green and Yellow Bellpeppers, diced
- Parsley · chopped2 tsp
Instructions
- Pan fry the avocado, then transfer it to a mixer or grinder bowl with the green chilli, mint leaves, olive oil, salt and black pepper, and grind to a paste.
- Stir in the lemon juice, pour olive oil over the top and refrigerate.
- In a bowl, mix the chicken leg mince with the soy sauce, salt, black pepper, olive oil and mint leaves, then shape thin patties.
- Heat olive oil in a pan and pan fry the patties.
- Turn off the flame, squeeze in the lemon juice and braise the patties in the juice.
- In a bowl, combine all the salad ingredients.
- Assemble the dish as shown in the video and serve.
Summarized from Get Curried's video. Watch it for the details.
More recipes with
OnionTomatoLemonBell pepperCucumberAvocadoChicken drumstick
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