Singaporean Chicken Rolls

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== Ingredients ==
=== Stuffing ===
* 250 gm boneless chicken (could substitute with seared )
* 250 gm potatoes
* 250 gm onions
* 2 tbsp red pepper (red capsicum)
* 2 tbsp curry powder (fine mixture of chilli powder, coriander powder, turmeric powder and a pinch of garam masala powder)
* ¼ cup oil
* salt to taste
=== Rolls ===
* 250 gm flour
* 2 cups milk
* 1 egg
* salt to taste
=== For frying ===
* 3 cups oil
* 2 eggs
* 1 can breadcrumbs
== Directions ==
=== Stuffing ===
# Boil the potatoes and peel off the skin.
# Cut chicken into small pieces.
# Dice onions.
# Add the oil to a pan at medium heat. Add the onions, chicken, and potatoes in that order leaving about half a minute between each and cook for 4 minutes.
# Add the curry powder, red pepper and salt and cook for 10 minutes.
# Remove from stove and place where it is easily accessible.
=== Rolls ===
# Mix the flour, milk and eggs using a mixer.
# Heat a non-stick pan which has been wiped with a paper towel soaked in butter or oil.
# Pour in the batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake.
# Keep on a plate and place the stuffing on top.
# Tuck in the sides of the pancake to make parallel edges.
# Roll the pancake to make a roll. Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool before adding the stuffing, as this makes the pancake less malleable.
# Finally dip each roll into the beaten egg and coat all round.
# Then coat with bread crumbs and deep fry until medium brown colour.
Category:Chicken Recipes
Category:Fish Recipes
Category:Meat appetizer Recipes
Category:Potato Recipes
Category:Red bell pepper Recipes
Category:Singaporean Appetizers