Chicken Pakoras with Creamy Coriander Chutney

Chicken Pakoras with Creamy Coriander Chutney
Yield:
24 servings, 2 pakoras (44 g) and 1 Tbsp. (15 mL) chutney each

Ingredients

Ingredients Weights Measures
Creamy Coriander Chutney
plain nonfat Greek-style yogurt 4.5 oz. [130 g] 1/2 cup [125 mL]
Philadelphia Cream Cheese Spread 4.25 oz. [120 g] 1/2 cup [125 mL]
fresh lemon juice 1 oz. [30 g] 2 Tbsp. [30 mL]
fresh cilantro leaves 0.5 oz. [15 g] 1 cup [250 mL]
fresh mint leaves 0.25 oz. [7 g] 1/2 cup [125 mL]
ground cumin 1/2 tsp. [2 mL]
Pakoras
cooked boneless skinless chicken breasts, finely chopped 1 lb. [450 g] 1 qt. [1 L]
Kraft Habanero Heat Shredded Cheese 6.5 oz. [185 g] 2 cups [500 mL]
red onions, finely chopped 3.5 oz. [100 g] 1 cup [250 mL]
fresh cilantro, finely chopped 1.5 oz. [45 g] 1 cup [250 mL]
dry bread crumbs 3 oz. [85 g] 1/2 cup [125 mL]
flour 2.5 oz. [70 g] 1/2 cup [125 mL]
Magic Baking Powder 4 g 1 tsp. [5 mL]
ground cumin 1/2 tsp. [2 mL]
water 5 oz. [140 g] 2/3 cup [150 mL]
Creamy Coriander Chutney
plain nonfat Greek-style yogurt 2.25 oz. [65 g] 1/4 cup [50 mL]
Philadelphia Cream Cheese Spread 2 oz. [60 g] 1/4 cup [50 mL]
fresh lemon juice 0.5 oz. [15 g] 1 Tbsp. [15 mL]
fresh cilantro leaves 0.25 oz. [7 g] 1/2 cup [125 mL]
fresh mint leaves 3.5 g 1/4 cup [50 mL]
ground cumin 1/4 tsp. [1 mL]
Pakoras
cooked boneless skinless chicken breasts, finely chopped 8 oz. [225 g] 2 cups [500 mL]
Kraft Habanero Heat Shredded Cheese 3.25 oz. [90 g] 1 cup [250 mL]
red onions, finely chopped 1.75 oz. [50 g] 1/2 cup [125 mL]
fresh cilantro, finely chopped 0.75 oz. [20 g] 1/2 cup [125 mL]
dry bread crumbs 1.5 oz. [45 g] 1/4 cup [50 mL]
flour 1.25 oz. [35 g] 1/4 cup [50 mL]
Magic Baking Powder 2 g 1/2 tsp. [2 mL]
ground cumin 1/4 tsp. [1 mL]
water 2.5 oz. [70 g] 1/3 cup [75 mL]

Directions

Creamy Coriander Chutney: Puree ingredients in blender until smooth but still flecked with herbs. Refrigerate until ready to serve, or up to 1 day ahead of time.

Pakoras: Combine chicken, cheese, onions and cilantro in large bowl. Combine bread crumbs, flour, baking powder and cumin in separate bowl; add to chicken mixture along with the water. Mix with hands just until combined.

Shape mixture into 48 balls (or into 24 balls for trial recipe), using 2 Tbsp. (30 mL) for each ball. Place on parchment paper-lined baking sheets; flatten slightly. Spray balls lightly with cooking spray.

Bake in 400ºF (200ºC) standard oven 18 to 20 min., turning halfway, or until pakoras are crisp and lightly browned on both sides. Serve with Creamy Coriander Chutney.

Kraft Kitchens Tips

Substitute
Prepare using leftover tandoori chicken for added flavour.
Serving Suggestion
Use pakoras and chutney as a filling for pita or naan sandwiches. Chutney also makes a delicious vegetable dip.

574941 : 178370

Average Rating (5)
Rated
by a 300092 on
5/31/2016 2:49:07 PM
" asfasdfsdfasd "
Nutritional Information
Calories
 100
Total fat
 4 g
Saturated fat
 2 g
Cholesterol
 25 mg
Sodium
 120 mg
Carbohydrate
 6 g
Dietary fibre
 0 g
Sugars
 1 g
Protein
 9 g
Vitamin A
 4 %DV
Vitamin C
 2 %DV
Calcium
 6 %DV
Iron
 4 %DV