Kerala Chicken Cutlet
Lunch • Singapore
How to Make Kerala Chicken Cutlet (Traditional & Healthy Version)
Kerala Chicken Cutlet is a beloved snack in Singapore’s vibrant hawker and kopitiam culture, showcasing the deep-rooted South Indian influences in local cuisine. These cutlets are known for their aromatic blend of spices and a satisfying, crispy exterior, making them an all-time favourite for lunch or tea-time treats. While traditionally made with minced chicken, Singapore’s multicultural food scene has seen healthier, innovative adaptations, swapping in lean meats or even plant-based proteins to cater to the city’s health-conscious crowd. When you walk past a South Indian food stall in a Singaporean hawker centre, the delicious scent of cutlets frying is unmistakable. The Kerala Chicken Cutlet, with its golden crust and hearty filling, fits right into the melting pot of local flavours, influenced by Indian, Malay, and Chinese culinary traditions. This recipe offers a lightened-up take on the classic, using less oil and fresh, wholesome ingredients without compromising on taste or authenticity. Enjoy this dish as a nutritious, protein-packed lunch or as a fusion snack that pays homage to Singapore’s rich heritage.
Ingredients(for 2 medium cutlets per serving)
- 200g Minced chicken breast (skinless, boneless)
- 1 cup Boiled potatoes (mashed, kentang)
- 1/2 medium Onion (finely chopped, bawang)
- 1 Green chilli (seeded, finely chopped) - optional
- 6-8 Curry leaves (fresh, daun kari)
- 1 tbsp Ginger-garlic paste (homemade or store-bought)
- 1/4 tsp Turmeric powder (kunyit)
- 1/2 tsp Garam masala (local blend if possible)
- 1 Egg (beaten, for coating)
- 1/2 cup Wholemeal breadcrumbs (for coating)
- to taste Salt
- 1/4 tsp Black pepper (freshly ground)
- 2 tbsp Olive oil (for shallow frying)
Instructions
- 1
In a non-stick pan, heat 1/2 tbsp olive oil. Sauté onions, green chilli, curry leaves, and ginger-garlic paste until fragrant, about 3 minutes.
3 minutes
Use low heat to avoid burning the aromatics.
- 2
Add minced chicken and stir-fry until cooked through, breaking up any lumps. Season with turmeric, garam masala, salt, and pepper. Cook for another 5 minutes.
5 minutes
Ensure the chicken is fully cooked and moisture evaporates.
- 3
Mix in the mashed potatoes until well combined. Turn off the heat and let the mixture cool for 5 minutes.
5 minutes
Cool mixture to make shaping easier.
- 4
Divide the mixture into 4 equal portions. Shape each into a flat oval cutlet.
3 minutes
Wet your hands slightly to prevent sticking.
Why This Dish is Healthy
By swapping deep frying for shallow frying and using wholemeal breadcrumbs, this recipe significantly reduces calorie and fat content. Lean chicken breast offers high protein for muscle maintenance, while minimal oil keeps it heart-friendly. The use of fresh herbs and spices enhances flavour without extra sodium, making it a smart choice for anyone seeking wholesome Singaporean hawker food at home.
This Kerala Chicken Cutlet is packed with lean protein from chicken breast and essential vitamins from potatoes and curry leaves. Using wholemeal breadcrumbs boosts dietary fiber, while shallow frying in olive oil reduces unhealthy fats. The inclusion of turmeric and ginger-garlic adds antioxidants and anti-inflammatory properties. This healthier version is lower in saturated fat but still rich in nutrients, making it ideal for those looking to maintain balanced macros while enjoying traditional Singaporean flavours.
Pro Tips
- 💡Tip 1: Prepare the filling ahead for quick cutlet assembly.
- 💡Tip 2: For extra crispiness, double coat with breadcrumbs.
- 💡Tip 3: Add a squeeze of lime before serving to brighten flavours.
Storage & Serving
Store cooled cutlets in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best crispiness. Do not refreeze after frying.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
