Curried chicken nuggets with curry leaf mayo
Mayonnaise is used to make these chicken nuggets quick and easy to whip up, and also makes for a great dip, given extra flavour with curry leaf and mustard seeds
- Serves: 2 persons
- 2chicken breasts, cut into bite-sized pieces
- 3tbsp mayonnaise
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp ground turmeric
- ½tsp hot chilli powder
- 100g golden breadcrumbs
- vegetable oil, for deep frying
- 2tbsp vegetable oil
- 8curry leaves
- 2tsp black mustard seeds
- 4tbsp mayonnaise
- a squeeze of lemon juice
- cooked chips, to serve
Step 1To make the curry leaf mayo, heat the oil in a small pan over a medium-high heat. Once shimmering, carefully add the curry leaves and mustard seeds. Remove from the heat, then whisk into the mayo along with the lemon juice and a little seasoning.
Step 2Tip the chicken breast pieces into a bowl along with the mayo, spices and plenty of seasoning, and mix well. Tip the breadcrumbs into a shallow bowl. Remove the chicken pieces from the mayo, shaking off any excess, and dredge in the breadcrumbs to coat.
Step 3Fill a pan no more than a third full with oil and heat to 170C or until a cube of bread browns in 40 seconds. Cook the nuggets, in batches, for 3-4 mins or until deeply golden and cooked through. Drain onto kitchen paper and season with sea salt flakes.
Step 4Serve with the curry leaf mayo for dipping, and chips, if you like.