Cashew Chicken Fingers With Curry Mayonnaise

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 400°f / 210°c 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.