By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×A recipe by coffeebean.
$2.62 per serving
1 likes
Ready in 55 minutes
Spoonacular Score: 74%
Curried Cracker-Coated Chicken is a dairy free recipe with 2 servings. For $2.62 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 56g of protein, 13g of fat, and a total of 496 calories. It is brought to you by spoonacular user coffeebean. A mixture of chicken breasts, crackers, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. From preparation to the plate, this recipe takes roughly 55 minutes. Similar recipes include Cracker-Coated Fried Perch, Stuffing-Coated Chicken, and Crumb-Coated Chicken.
Riesling, Gruener Veltliner, and Sparkling rosé are my top picks for Curry. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Purple Star Ancient Lakes Riesling. It has 5 out of 5 stars and a bottle costs about 12 dollars.
Aromas of apricot and white peaches carry through the sweet mid palate with flavors of dried apricot, stone fruits and honey. Balanced on the finish with natural acidity.
» Get this wine on Amazon.com
1. Use a food processor or crush the crackers with your hands until you have a powder with some small pieces still in tact.
2. Season the cracker crumbs with a lot of curry powder and any other Indian spices you have on hand. The tablespoons are just estimates, we liked it spicy! Add salt and pepper as needed.
3. Beat the egg in a shallow bowl.
4. Coat the chicken breasts with flour, then coat with egg, and then press them firmly into the spicy cracker crumbs.
5. Bake at 350 F / 180 C for 45 minutes or until done.
6. Serve with fresh cilantro.