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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 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
Instructions
Step 1
To 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 2
Tip 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 3
Fill 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 4
Serve with the curry leaf mayo for dipping, and chips, if you like.