Rice cakes: masala chicken
Adapted from Feed Zone Portables
This food has been designed by Dr Allen Lim as a food for athletes to have whilst exercising. His work involved cyclists and these items are especially suitable to the sport because they are conveniently sized to fit in a jersey pocket.
Keeps in the refrigerator in an air-tight container for up to 3 days; in a good fridge with temps below 5°C, we have held them for 7 days without deterioration.
1
Heat in a sauté pan over medium heat.
Onion, minced
24 g
2 tsp / ½ small
Jalapeno pepper, minced
3.5 g
¾ tsp
Tomato, flesh only, finely chopped
30 g
2 tbsp / ½ small
2
Add to pan and sauté over a low heat until just transluscent, about 3 minutes.
3
Add to pan and stir to combine thoroughly, ensuring all the powder has been integrated.
Tomato sauce or ketchup
17 g
1 tbsp
5
Add to pan and stir to combine.
Chicken thigh, skinless and boneless, fat trimmed, minced or finely chopped
70 g
¼ cup
6
Add to pan and sauté until just cooked through, about 2 minutes.
Greek yoghurt
40 g
2 tbsp
8
Add to pan and mix thoroughly, scraping the bottom of the pan to dislodge any fond.
9
Place in a medium mixing bowl.
0
Add masala chicken mixture .
Coriander, fresh, leaves only, finely chopped
1 g
1 tsp
=
Add to mixing bowl and stir to combine thoroughly. Ensure the mixture is thoroughly and evenly distributed throughout the rice.
q
Transfer to a baking dish. Smooth and flatten.
w
Allow to cool slightly, about 8 minutes.
e
Divide evenly into 8 pieces and wrap each piece in paper foil.
Type rice dish roll (savory)
Author bhsimon