17 Reviews

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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mewmew June 25, 2007

MMMM... For cashew lovers, definitely! I had to grind some more cashews to coat all of my pieces, using 3/4 cup all in all.

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rosslare July 06, 2015

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.

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Sue Tip March 18, 2009

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!

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Sandi (From CA) July 13, 2006

This was an interesting use of the contest ingredients. I only got 6 chicken fingers from this recipe but prehaps I did not chop the nuts finely enough. I left out the garam masala as I have never heard of the stuff. I also think I would leave the cashews out of the dipping sauce as they were not necessary with the coating made of nuts. Using the chopsticks for coating the chicken pieces was a very useful tip, thanks!

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* Pamela * March 24, 2005

I halved the recipe and made this to stuff a pita as a meal for myself.Still in two minds to give this 4 or 5 stars. The reason for that is that the chicken pieces had a less spiced flavour then I expected. The curried mayonaise was definately a winner, it lifted the flavours, and the added cashews gave it nice texture...

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Pets'R'us March 24, 2005

Lovely!!! We loved the curry taste and the crunch of the cashews-the curry mayo added some extra zing.This would be a tasty addition to a finger-food platter and we'll definitely make them again.

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Fairy Nuff March 23, 2005

The curry mayonnaise would have been nice with a bit of mustard and honey added to it. I found the flour mixture to be twice the amount I needed and the cashews I was short on so I added the remaining flour to the cashews to make to coat all the pieces. I did refrigerate the breaded chicken and it did adhere with no problem while baking. Crunchy and full of flavor. Quick and easy.

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Rita~ March 22, 2005

I think we have a winner here. This stays crunchier if the cashews are crushed, as with a mallet leaving small pieces of nuts, and not ground, as with a food processor. (I experimented with both.) I tried some of the chicken with the final drizzle of butter and some without. The butter also helps to make the coating crisp and encourages it to brown so it shouldn't be skipped unless you're willing to sacrifice appearance and some crunch. The curry mayonnaise was very pleasant. I liked being able to prepare this early in the day and then just pop it in the oven in the evening.

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sugarpea March 21, 2005
Cashew Chicken Fingers With Curry Mayonnaise