These immensely flavorful Thai chicken cakes will make you forget everything else and will set deeply in your brain mesmerizing you for a very long time!
I had already expressed my love for Thai food in my last post on Thai fish cakes and my feelings haven’t subsided the least. It took a while to come back with another Thai favorite of mine – Thai chicken cakes – but please blame my health for the delay, not me!
Weather in my city is taking its toll on my health and no matter how hard I try, I could not concentrate on writing with my half-awake brain. So, I thought it’s best to take a break and get back with new vigor once I am up and running!
And thankfully these Thai chicken cakes were made before I fell sick which made my return better than perfect! More stunning is the condiment that I served these Thai chicken cakes with – the spicy mango chutney! Ah, a real match made in heaven!
The star of these Thai chicken cakes is Lemongrass! If you are into Thai food a lot, you might already be knowing that Thai recipes have high usage of this extremely flavorful herb.
Lemongrass is so refreshing and wonderful that it can perk up any common recipe to a new height of deliciousness. I am totally in love with this goodness and these Thai chicken cakes are here to vouch for it!
These Thai chicken cakes are all about the awesome flavors of lemongrass! Now let me tell you another great part of this story! This lemongrass is all grown in our tiny kitchen garden! Yes! We grow our own lemongrass! How awesome is that!
Once you start growing these on your own, you can’t stop! You will just fall in love with it exactly like we did and made these addictive Thai chicken cakes with it! Trust me!
Ok! These Thai chicken cakes are absolutely delicious, no doubt about it! But now let me shift my focus to the condiment which makes the whole experience complete and wholesome.
I am talking about the golden yellow dip which is nothing but a green mango chutney which is so good that it makes my mouth water every time I mention about it. Summer is all about mango in India. Raw or ripe, you will get numerous uses of mangoes throughout the summer.
This special spicy mango chutney enhances the taste of these Thai chicken cakes a thousand times and there is no way you can skip this. Thailand is also big in mango production and hence they have many uses of mangoes in their cuisine too. Hence this combination of Thai chicken cakes with mango chutney seemed quite appropriate and thankfully it turned out to be an instant hit!
This green mango dip is a very popular accompaniment in Indian cuisine. The spicy, sweet and sour taste of this mango chutney complements fried food so well that we can’t imagine our snacks without it especially during the summer months.
Since we love our mango chutney so much, I thought of pairing it with the Thai chicken cakes and it worked like a charm! With the tangy taste of the chutney, the Thai chicken cakes were all the more tastier.
The succulent texture of Thai chicken cakes with refreshing lemongrass flavor is hit with the spicy mango chutney and takes your taste buds to an extreme joy ride!
You have to try this combination of Thai chicken cakes with spicy mango chutney on your own to believe me! So, what are you waiting for? Make this deliciousness at home and enjoy!
- Chicken breast – 500 gms, cubed
- Lemongrass – 6 thin stalks [or 4 thick]
- Ginger – 5 inch piece
- Garlic – 6 to 8 cloves
- Green or red chilli – 2 [Increase the amount for more heat]
- Fresh coriander leaves – 1 cup
- Fish sauce – 3 tbsp
- Vegetable oil – 2 tbsp [Sesame oil is your best bet but I didn’t have it handy, so I used vegetable oil instead]
- Remove the woody, hard end of lemongrass stalk and then pound the stalk with back of a knife to soften the stalk a bit. This will release the flavors easily and help process the lemongrass in food processor.
- Put the lemongrass, ginger, garlic and chillies into the food processor and process them till they are minced.
- Then add the chicken cubes, coriander leaves, fish sauce and oil into the processor and process till chicken is minced and all ingredients are thoroughly mixed to make a homogeneous dough like mixture.
- Take out the chicken mixture into a bowl to make the cakes.
- Damp your hand and take two tablespoons of mixture into your palm and make a ball. Then flatten it a little by pressing each chicken cake between two palms.
- Shallow fry the chicken cakes using vegetable/sesame oil in a non-stick frying pan till they are golden brown on both sides. It will take about 5 minutes per side.
- Serve the Thai chicken cakes warm with the super-tangy mango chutney!
- Green/raw mango – 2, medium, peeled and pitted
- Cumin seeds – 2 tsp
- Dry red chilli – 2
- Ginger paste – 1 tsp
- Turmeric powder – ¼ tsp
- Red chili powder – ¼ tsp
- Salt – ½ tsp
- Sugar – 1 cup
- Vegetable oil – 1 tsp
- Water – 4 cups
- Cut the peeled and pitted mangoes into small cubes. Boil the mango cubes till fully soft. Drain and set aside.
- Heat the oil in a deep pot and add half a teaspoon of cumin seeds and dry red chillies. Once they become flavorful, add the ginger paste, turmeric powder & red chili powder. Saute for a minute.
- Add the boiled mangoes, salt and sugar. Stir to mix well and then add the water. Bring the water to boil on high heat.
- Once the water is boiling, reduce the heat to minimum and let it cook till the chutney thickens and reduce to less than half the volume. It might take about 20 minutes.
- Do a taste test for sweetness and seasoning at this point. Adjust if necessary.
- Dry roast the remaining cumin seeds till fragrant. Coarsely grind the roasted cumin and sprinkle it on top of the chutney before removing it from heat.
- Mix well and let it cool down completely. You can refrigerate it in an airtight jar for 3 to 4 days.