Crispy, juicy, flavourful chicken schnitzel and a beautiful burst tomato butter sauce to go along (everything should have this sauce drizzled over), it’s fab.
Unlock Mob Premium
Serves
4
Chicken Thigh
Buttermilk
Flour
Egg
Curry Powder
Garam Masala
Breadcrumb
For The Sauce:
Shallot
Garlic
Ginger
Red Chilli
Cumin Seeds
Baby Plum Tomato
Chicken Stock
Coriander
Unsalted Butter
Lemon
Olive Oil
Salt
Black Pepper
Serves
4
Chicken Thigh
Buttermilk
Flour
Egg
Curry Powder
Garam Masala
Breadcrumb
For The Sauce:
Shallot
Garlic
Ginger
Red Chilli
Cumin Seeds
Baby Plum Tomato
Chicken Stock
Coriander
Unsalted Butter
Lemon
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Place the chicken between two squares of baking parchment. Gently bash with a rolling pin to flatten them to 2cm. Place the chicken in the buttermilk, season with salt, garam masala and curry powder. Mix and let marinate for a minimum of 1 hour, up to overnight.
Step 2.
Once ready, add the flour onto a plate, season with salt and pepper, and add the breadcrumbs onto another plate. Dip each chicken thigh into the flour, pat off the extra, then coat in egg, then breadcrumbs until thoroughly coated. Place the schnitzels onto a baking tray.
Step 3.
Place a large saucepan onto medium-high heat and fill with 1cm of oil. Once hot, add the chicken and cook until golden brown and cooked through (turn the heat down slightly if it's browning too quickly), 3-4 mins on each side.
Step 4.
Meanwhile, peel, halve and finely slice the shallot and garlic, peel and finely dice the ginger, trim and mince the chilli. Finely mince the coriander.
Step 5.
Place another frying pan on medium heat with 2 tbsp of oil. Once hot, stir through the cumin seeds and fry for 20 secs. Add the shallot, cook until softened. Then add the garlic, chilli and ginger, cook for 2-3 mins. Pour in the chicken stock and tomatoes bring to the boil, then turn the heat down to medium-low and simmer until reduced by three-quarters, 7-10 mins.
Step 6.
Once reduced, remove from the heat, stir in the cold butter until the sauce has thickened. Taste and season with salt, pepper and lemon juice, then fold in the coriander.
Step 7.
Serve the curried chicken schnitzels with the burst tomato butter sauce.
Unlock Mob Premium
Did you like this recipe?
Be the first to leave a note
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W