Cashew Chicken Fingers With Curry Mayonnaise

Ingredients

• 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 oil

Curry Mayonnaise

• 1/2 cup mayonnaise
• 1-2 teaspoon curry powder
• 1 tablespoon crushed roasted cashews
• 1 tablespoon lemon juice

Directions

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.