Crispy chicken fingers coated with cashews dipped in spicy curry mayonnaise - yum!! This will serve 4 person as an appetizer, although we did polish off everything between the both of us! NOTE: Measure the cashews before chopping them (I use the PULSE button on my Tefal grinder). I find it's easier to use a pair of chopsticks to roll the chicken in chopped nuts, then transfer to baking pan.
- 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
- 1⁄2 cup mayonnaise
- 1 -2 teaspoon curry powder
- 1 tablespoon crushed roasted cashews
- 1 tablespoon lemon juice
- Combine the first 7 ingredients together in a shallow plate/bowl/ziplock bag; mix well.
- 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.
- Lightly beat the egg (I put it in a wide soup bowl/plate; it's easier for dipping).
- Shaking off excess flour, dip the chicken fingers in the beaten egg.
- Immediately, roll the chicken in the crushed cashews to coat; set the nut-coated chicken onto lightly oiled baking pan.
- Repeat with remaining chicken.
- 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).
- Just before baking, drizzle melted butter/oil over chicken and bake in preheated oven at 400°F / 210°C for 10-15mins, until cooked through and golden brown.
- To make sauce: Combine all ingredients in a small bowl and mix well.
- You may also serve the chicken fingers with ketchup or sweet Thai chili sauce.