Chicken Pancake
Chicken Pancake
Print recipe
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Total time | 30 minutes |
| Chef Duminda | Chef Duminda |
Ingredients
- 100g Chicken (Chopped)
- 1 Onion (Chopped)
- 1 Garlic (Chopped)
- 1 Green Chili (Sliced)
- 1 Spring Onion (Sliced)
- 100g Wheat Flour
- 1 Egg
- 2 Spinch Leaves
- 1 Tomato (Chopped)
- 1/2 teaspoon Chili Flakes
- 1/2 teaspoon Turmeric Poweder
- Salt
- Papper
- 1 teaspoon LYMOL
- 100ml Coconut Milk
Directions
| Step 1 | |
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Make a medium thick batter by adding flour, egg and little bit of coconut milk |  |
| Step 2 | |
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When the batter is smooth, add chili flakes, and a little salt to taste |  |
| Step 3 | |
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Now make thin pancakes and keep a side |  |
| Step 4 | |
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In another pan add some oil, and sauté the onions, garlic, green chilies, chicken and the chili flakes |  |
| Step 5 | |
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Season with salt and LYMOL |  |
| Step 6 | |
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Now carefully role the pancakes with the chicken mixture |  |
| Step 7 | |
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To make the sauce, sauté onion and tomato, add the rest of the coconut milk, turmeric powder and bring it to boil and season with salt and paper |  |
| Step 8 | |
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You may serve with sauce separately or with the chicken pan cake in it. |  |
