Cashew Chicken Fingers With Curry Mayonnaise

From: mewmew

On Jun 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!

From: Sandi (From CA)

On Jul 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!

From: Pets'R'us

On Mar 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...

From: Fairy Nuff

On Mar 23, 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.