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    You are in: Home / Recipes / Cashew Chicken Fingers With Curry Mayonnaise Recipe
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    Cashew Chicken Fingers With Curry Mayonnaise

    Cashew Chicken Fingers With Curry Mayonnaise. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    WaterMelon's Note:

    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.

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    Units: US | Metric

    Curry Mayonnaise


    1. 1
      Combine the first 7 ingredients together in a shallow plate/bowl/ziplock bag; mix well.
    2. 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. 3
      Lightly beat the egg (I put it in a wide soup bowl/plate; it's easier for dipping).
    4. 4
      Shaking off excess flour, dip the chicken fingers in the beaten egg.
    5. 5
      Immediately, roll the chicken in the crushed cashews to coat; set the nut-coated chicken onto lightly oiled baking pan.
    6. 6
      Repeat with remaining chicken.
    7. 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. 8
      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.
    9. 9
      To make sauce: Combine all ingredients in a small bowl and mix well.
    10. 10
      You may also serve the chicken fingers with ketchup or sweet Thai chili sauce.

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    Ratings & Reviews:

    • on June 25, 2007


      These were really delicious! I followed this recipe exactly, but I also did not have the garam masala, so I used a little Five Spice. I ground my cashews finely and added about 1/3 C of Panko bread crumbs. I made the curry mayonnaise, but I, too, added some sweet hot mustard (to taste). This will be a favorite dish of ours; I like this better than any chicken finger recipe I have tried. Also, I had plenty left over; I placed them in a zip lock bag and we had them the next night (I just reheated them in the toaster oven so they would stay crisp). Try these; you'll love them!

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    • on March 18, 2009


      I substituted Gluten free All Purpose flour and I left out the corn starch, this way it was corn and wheat free. My 10 year old and 8 year old loved everything! Watermelon, Thank-you, being able to give my kids a chicken finger meal that was totally satisfying to them brought tears to my eyes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2006


      I used 2 chicken breasts, but ran out of both egg and the cashew mix, so I used panko flakes for the remaining pieces, a substitution which would have easily made this a 5+ star recipe for me. I omitted the cashews from the sauce as it was just perfect without them and prepped the whole thing about midday for tonight's dinner. A repeater for sure with my modifications, thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)


    Nutritional Facts for Cashew Chicken Fingers With Curry Mayonnaise

    Serving Size: 1 (104 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 413.9
    Calories from Fat 275
    Total Fat 30.6 g
    Saturated Fat 8.6 g
    Cholesterol 107.7 mg
    Sodium 717.0 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 1.2 g
    Sugars 3.0 g
    Protein 16.0 g

    The following items or measurements are not included:


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