Cashew Chicken Fingers with Curry Mayonnaise

Name: Cashew Chicken Fingers with Curry Mayonnaise
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp cornstarch; 3 tbsp all-purpose flour; 0.5 tsp ground coriander; 0.25 tsp ground cumin; 0.5 tsp garam masala; 0.5 tsp chili powder; 0.5 tsp salt; 0.5 tsp fresh ground black pepper; 200 g chicken breasts; 1 egg; 0.5 cup roasted salted cashews; 2 tbsp melted butter; 0.5 cup mayonnaise; 1 tsp curry powder; 1 tbsp crushed roasted cashews; 1 tbsp lemon juice

Oven-baked chicken, mayonnaise and coriander, warmed with curry powder and cumin, a South Asian curry.

30 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 10 min · 30 min total
Difficulty: medium

1
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.
2
Lightly beat the egg. Shaking off excess flour, dip the chicken fingers in the beaten egg.
3
Immediately, roll the chicken in the crushed cashews to coat; set the nut-coated chicken onto lightly oiled baking pan.
4
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).
5
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.
15 min
6
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.