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Curried chicken cakes with mushrooms and red bell paprika

20 May 2018 | Last Updated: 18 February 2019
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Curried chicken cakes with mushrooms and red bell paprika

Fast, simple and delicious dinner – doesn’t mean boring! These curried chicken cakes are bursting with flavor and are a good alternative to the traditional breaded chicken cutlets.

These curried chicken cakes are very simple to make: you just need to cut chicken breasts into small pieces, mix with finely chopped bell pepper, cremini mushrooms and season with curry powder. I like to add a lot of seasoning, but it can vary in intensity, depending on the brand, so adjust the amount to your taste.

I served these fritters with potato puree and simple cucumber salad. Chicken cakes reheats very well, so you could make more and enjoy them for a couple of days.

It’s a very comforting, simple dinner, that your family will love!

Curried chicken cakes with mushrooms and red bell paprika on a blue plate
Curried chicken cakes, close up on a plate

Curried chicken cakes with mushrooms and red bell paprika

These curried chicken fritters are bursting with flavor and are a good alternative to traditional breaded chicken cutlets. Served with potato puree and cucumber salad are very comforting. The recipe yields 8 small fritters, which serves 2 generously.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings
Calories 412kcal
Author Aleksandra


chicken cakes:

  • 2 medium chicken breasts 420g / 15 oz
  • 1 large egg
  • 1/3 large red bell pepper 50g / 1.8 oz
  • 100 g / 3.5 oz cremini mushrooms / 5 small or 2 very large
  • 3.5 teaspoons mild curry powder*
  • 3 tablespoons flour
  • salt and black pepper to taste
  • 2 tablespoons oil for cooking the fritters

to serve:

  • ½ broccoli steamed or cooked, or green beans / other vegetables of your choice
  • mashed potatoes

cucumber salad:

  • ½ greenhouse cucumber sliced
  • 2 tablespoons plain yogurt
  • 1 clove garlic pressed
  • salt and black pepper to taste


  • Cut the chicken into small 1 cm / ½ inch cubes, the bell pepper into ½ cm / ¼ inch cubes, finely chop the mushrooms.
  • In a big bowl, mix all ingredients for the cakes together, season to taste with salt and pepper.
  • Heat the oil on a large frying pan, the pan should be well heated. Scoop a heaping tablespoon of the batter onto skillet, flatten into about 1 cm /0.5-inch thick disk, repeat with the remaining batter (working in batches).
  • Cook over medium-high heat for about 2 minutes on one side and then one minute on the other, until the meat is cooked through and the cakes are lightly browned (flip the cakes only when well cooked on one side and golden, otherwise they may fall apart while flipping).
  • Transfer the cakes on a plate lined with kitchen towel to drain the excess fat.
  • Serve with mashed potatoes, steamed broccoli, and cucumber salad.
  • Cucumber salad: Slice the cucumber and mix with yogurt and pressed garlic, season with salt and pepper to taste.
  • Enjoy!


  • Depending on the brand, the intensity of the curry powder may vary, so adjust the amount to your liking. If you’re not sure, you can always add a little less, cook one fritter and taste. Then you can add more curry powder to the batter.
  • Chicken cakes reheat on the next day very well, just cook them over low heat with a little bit of oil until warm.
  • Calories count = 1 serving (1/2 recipe).


Calories: 412kcal
Course dinner
Cuisine international
Keyword bell paprika, chicken breast, chicken cakes, cremini mushroom, cucumber, curry powder, fritters, masched potatoes

Did you make this recipe? Let me know how you liked it in the comments below!

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