Cashew Chicken Fingers With Curry Mayonnaise Recipe

Name: Cashew Chicken Fingers With Curry Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; 3 tablespoons all-purpose flour; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/2 teaspoon garam masala; 1/2 teaspoon chili powder; 1/2 teaspoon salt (approximately); 1/2 teaspoon fresh ground black pepper (approximately); 200 g chicken breasts, cut into 1 inch strips (approx 2 pcs); 1 egg; 1/2 cup roasted salted cashews (crushed or finely chopped); 2 tablespoons melted butter or 2 tablespoons oil; Curry Mayonnaise; 1/2 cup mayonnaise; 1 -2 teaspoon curry powder; 1 tablespoon crushed roasted cashews; 1 tablespoon lemon juice

Servings: persons

1 tablespoon cornstarch
3 tablespoons all-purpose flour
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon salt (approximately)
1/2 teaspoon fresh ground black pepper (approximately)
200 g chicken breasts, cut into 1 inch strips (approx 2 pcs)
1 egg
1/2 cup roasted salted cashews (crushed or finely chopped)
2 tablespoons melted butter or 2 tablespoons oil
Curry Mayonnaise
1/2 cup mayonnaise
1 -2 teaspoon curry powder
1 tablespoon crushed roasted cashews
1 tablespoon lemon juice

1
Combine the first 7 ingredients together in a shallow plate/bowl/ziplock bag; mix well.
2
Coat the chicken strips with the flour mixture by placing them into the ziplock bag and shaking it, or using chopsticks to dredge them in the plate.
3
Lightly beat the egg (I put it in a wide soup bowl/plate; it's easier for dipping).
4
Shaking off excess flour, dip the chicken fingers in the beaten egg.
5
Immediately, roll the chicken in the crushed cashews to coat; set the nut-coated chicken onto lightly oiled baking pan.
6
Repeat with remaining chicken.
7
You may now bake the chicken fingers or chill it in the fridge for a few hours until you're ready to cook (chilling may help the coating to adhere better).
8
Just before baking, drizzle melted butter/oil over chicken and bake in preheated oven at 400u00b0F / 210u00b0C for 10-15mins, until cooked through and golden brown.
9
To make sauce: Combine all ingredients in a small bowl and mix well.
10
You may also serve the chicken fingers with ketchup or sweet Thai chili sauce.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon cornstarch, 3 tablespoons all-purpose flour, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cumin, and more.

Yes, Cashew Chicken Fingers With Curry Mayonnaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cashew Chicken Fingers With Curry Mayonnaise

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