Polynesian-inspired Chicken Breast Kotlet

Ingredients

In this Polynesian adaptation, the traditional Polish Kotlet z piersi kurczaka is transformed by incorporating Polynesian flavors and ingredients. The original dish typically uses simple seasonings like salt and pepper, while the Polynesian version introduces tropical spices such as ginger, garlic, and turmeric. Additionally, the traditional breadcrumbs coating is replaced with a batter made with coconut milk, adding a touch of sweetness and a tropical twist to the dish. We alse have the original recipe for Kotlet z piersi kurczaka, so you can check it out.

• 2 chicken breasts (400g / 14oz) 2 chicken breasts (400g / 14oz)
• 2 tablespoons ginger paste (30g) 2 tablespoons ginger paste (30g)
• 2 tablespoons garlic paste (30g) 2 tablespoons garlic paste (30g)
• 1 teaspoon turmeric powder (5g) 1 teaspoon turmeric powder (5g)
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• 1 cup breadcrumbs (120g) 1 cup breadcrumbs (120g)
• 1 cup pineapple chunks, diced (150g) 1 cup pineapple chunks, diced (150g)
• 1/4 cup red bell pepper, diced (30g) 1/4 cup red bell pepper, diced (30g)
• 1/4 cup red onion, finely chopped (30g) 1/4 cup red onion, finely chopped (30g)
• 2 tablespoons lime juice (30ml) 2 tablespoons lime juice (30ml)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Pound the chicken breasts until they are about 1/4 inch thick.
2. 2.
   In a bowl, mix together the ginger paste, garlic paste, turmeric powder, salt, and pepper.
3. 3.
   Rub the spice mixture onto both sides of the chicken breasts and let them marinate for at least 30 minutes.
4. 4.
   In a separate bowl, combine the coconut milk and breadcrumbs to create a batter.
5. 5.
   Dip each marinated chicken breast into the batter, making sure it is evenly coated.
6. 6.
   Heat a frying pan over medium heat and add enough oil to cover the bottom.
7. 7.
   Fry the chicken breasts for about 4-5 minutes on each side, or until they are golden brown and cooked through.
8. 8.
   While the chicken is cooking, prepare the pineapple salsa by combining the diced pineapple, red bell pepper, red onion, lime juice, salt, and pepper in a bowl.
9. 9.
   Serve the Polynesian-inspired Chicken Breast Kotlet with a side of pineapple salsa and steamed jasmine rice.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a creamy and rich batter.
• Ginger paste — If you don't have ginger paste, you can substitute it with freshly grated ginger.
• Turmeric powder — Turmeric adds a vibrant yellow color to the dish and has numerous health benefits. Use it sparingly as it can stain surfaces easily.

Tips & Tricks

• For an extra tropical flavor, you can add a splash of pineapple juice to the batter.
• If you prefer a spicier version, you can add a pinch of chili powder or cayenne pepper to the spice mixture.
• Serve the kotlets with a side of coconut rice for a complete Polynesian meal.
• If you don't have fresh pineapple, you can use canned pineapple chunks, just make sure to drain them well before using.
• To make the dish more visually appealing, garnish with fresh cilantro leaves before serving.

Serving advice

Serve the Polynesian-inspired Chicken Breast Kotlet hot, alongside a generous portion of pineapple salsa and steamed jasmine rice. The combination of flavors and textures will create a truly satisfying and tropical dining experience.

Presentation advice

Arrange the golden-brown kotlets on a platter, garnished with fresh cilantro leaves. Place a bowl of vibrant pineapple salsa in the center, surrounded by mounds of fluffy jasmine rice. The colorful presentation will evoke the tropical paradise of Polynesia.