Kilikoodu (bird’s nest). Celebrate with this cute egg-cellent snack idea resembling little nests. These simple nests feature a deliciously savory mixture of spiced chicken and potatoes. The patties are then covered in roasted vermicelli to add the final touch to the nests. And the cute quail eggs complete the masterpieces!
I personally love creating cute treats, and in my opinion, they are the best option when it comes to celebrating special occasions. But these treats are often associated with desserts and everything sweet. Let me tell you, these little nests are going to prove you wrong. Exclusively made with savory ingredients, these are crunchy and totally cute.
These cute treats hail from the Malabar region of Kerala, and it’s one of the most popular snacks that resemble little nests. The nest itself combines spiced potato and chicken mixture, however, you can experiment with different ingredients to make your favorite nests. The outer layer of the nests is loaded with crunchy vermicelli that are very similar to very thin spaghetti. The quail eggs are the game changer of these tiny masterpieces. And guess what? Nests never looked so cute!
Key Ingredients In Bird’s Nest Recipe
- Potatoes - Mashed potatoes form the base of the nests.
- Chicken - These are optional. You can substitute with more vegetables.
- Vermicelli - These form the brown twigs on the nests.
- Quail eggs - These are optional if you can’t find them, but they add the cute vibes.
How To Make Kilikoodu (Bird’s Nest)
Make the nest - The first step is combining together mashed potatoes and shredded chicken. Poach chicken in spices to add more flavor. Both potatoes and chicken are lightly sautéed with chopped onions, ginger, garlic, green chilies and a touch of garam masala. Form small patties and make a small indent on top.
Cook nests - Before the nests go into oil for deep frying, dip them in egg, and coat with vermicelli twigs for that classic nest feature. Deep fry the nests and top them with quail eggs that’ll fit perfectly in the nests. Brilliant!
Ingredients
Cook chicken:
- ▢ 200 g chicken breasts
- ▢ ½ teaspoon ground turmeric
- ▢ 1 teaspoon garam masala
- ▢ 4 cups water
- ▢ Salt and pepper to taste
Cook potatoes:
- ▢ 2 large potatoes peeled and cut into cubes
- ▢ Salt and pepper to taste
Nests:
- ▢ 2 teaspoons oil
- ▢ ½ cup chopped onions
- ▢ 1 green chili chopped
- ▢ 2 teaspoons minced garlic
- ▢ 2 teaspoons minced ginger
- ▢ 1 teaspoon garam masala
- ▢ ½ teaspoon red chili powder
- ▢ 2 eggs beaten
- ▢ 2 cups roasted vermicelli
- ▢ Oil for deep frying
- ▢ 8 quail eggs boiled and peeled
- ▢ Salt to taste
Instructions
Cook chicken:
- Place chicken in a saucepan. Pour 3-4 cups water making sure chicken is completely immersed in water.
- Add ground turmeric and garam masala. Season with salt and pepper. Bring to a boil, then immediately lower to a simmer and cook over low heat for about 10-15 minutes depending on the size of chicken, or until the juices run clear in the thickest part of the breast.
- Remove chicken from the poaching liquid.
- Shred the chicken into pieces. Set aside.
Cook potatoes:
- Bring a large pot of water to a boil. Add potatoes. Season with salt and pepper.
- Add potatoes, lower heat to medium, cook for about 10-15 minutes or until the potatoes are tender.
- Remove potatoes from water. Using a potato masher or fork, mash the cooked potatoes.
Make nests:
- Heat oil in a frying pan over medium-high heat.
- Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until soft and translucent.
- Add green chilies, minced garlic, minced ginger, garam masala and red chili powder. Stir to combine.
- Saute, stirring, for about one minute or until fragrant.
- Add potatoes and chicken. Stir to combine. Season with salt.
- Saute, stirring, for about 2-3 minutes.
- Remove from heat. Allow the mixture to cool completely.
- Crack eggs into a shallow bowl. Lightly whisk.
- Place vermicelli in another shallow bowl.
- Divide chicken into 8 small balls. Press them down lightly and make a small indent at the top to resemble nests.
- Dip the nests in egg, and then in vermicelli, gently pressing to adhere.
- Meanwhile, heat oil for deep frying in a medium saucepan.
- Working one at a time, fry nests until one side is golden brown, about 1-2 minutes. Flip and continue to fry until golden brown on the other side.
- Drain on an absorbent towel.
- Just before serving, top the nests with eggs.
Video
Notes
- Binding agent - If the chicken mixture fails to hold its shape, add a few tablespoons of breadcrumbs or cornstarch (corn flour).
- Quail eggs - I used canned quail eggs in this recipe.
- Vermicelli - They look very similar to spaghetti, and are available from the Asian section of grocery stores or your local Indian grocery store.
Nutrition
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Check out more easy snack ideas:
- Puff Pastry Croissant
- Almond Chocolate Puff Pastry
Ingredients
Cook chicken:
- ▢ 200 g chicken breasts
- ▢ ½ teaspoon ground turmeric
- ▢ 1 teaspoon garam masala
- ▢ 4 cups water
- ▢ Salt and pepper to taste
Cook potatoes:
- ▢ 2 large potatoes peeled and cut into cubes
- ▢ Salt and pepper to taste
Nests:
- ▢ 2 teaspoons oil
- ▢ ½ cup chopped onions
- ▢ 1 green chili chopped
- ▢ 2 teaspoons minced garlic
- ▢ 2 teaspoons minced ginger
- ▢ 1 teaspoon garam masala
- ▢ ½ teaspoon red chili powder
- ▢ 2 eggs beaten
- ▢ 2 cups roasted vermicelli
- ▢ Oil for deep frying
- ▢ 8 quail eggs boiled and peeled
- ▢ Salt to taste
Instructions
Cook chicken:
- Place chicken in a saucepan. Pour 3-4 cups water making sure chicken is completely immersed in water.
- Add ground turmeric and garam masala. Season with salt and pepper. Bring to a boil, then immediately lower to a simmer and cook over low heat for about 10-15 minutes depending on the size of chicken, or until the juices run clear in the thickest part of the breast.
- Remove chicken from the poaching liquid.
- Shred the chicken into pieces. Set aside.
Cook potatoes:
- Bring a large pot of water to a boil. Add potatoes. Season with salt and pepper.
- Add potatoes, lower heat to medium, cook for about 10-15 minutes or until the potatoes are tender.
- Remove potatoes from water. Using a potato masher or fork, mash the cooked potatoes.
Make nests:
- Heat oil in a frying pan over medium-high heat.
- Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until soft and translucent.
- Add green chilies, minced garlic, minced ginger, garam masala and red chili powder. Stir to combine.
- Saute, stirring, for about one minute or until fragrant.
- Add potatoes and chicken. Stir to combine. Season with salt.
- Saute, stirring, for about 2-3 minutes.
- Remove from heat. Allow the mixture to cool completely.
- Crack eggs into a shallow bowl. Lightly whisk.
- Place vermicelli in another shallow bowl.
- Divide chicken into 8 small balls. Press them down lightly and make a small indent at the top to resemble nests.
- Dip the nests in egg, and then in vermicelli, gently pressing to adhere.
- Meanwhile, heat oil for deep frying in a medium saucepan.
- Working one at a time, fry nests until one side is golden brown, about 1-2 minutes. Flip and continue to fry until golden brown on the other side.
- Drain on an absorbent towel.
- Just before serving, top the nests with eggs.
Video
Notes
- Binding agent - If the chicken mixture fails to hold its shape, add a few tablespoons of breadcrumbs or cornstarch (corn flour).
- Quail eggs - I used canned quail eggs in this recipe.
- Vermicelli - They look very similar to spaghetti, and are available from the Asian section of grocery stores or your local Indian grocery store.
