Recipe and styling by Claire Ferrandi
Assisted by Dashania Murugas
Photographs by Annalize Nel
Coconut-and-cashew chicken strips with curry mayo
- 50g desiccated coconut
- 50g cashew nuts, finely ground
- fresh thyme leaves
- salt and freshly ground black pepper, to taste
- 1 garlic clove, peeled and minced
- 500g skinless and boneless chicken breasts, cut into 0,5cm thick strips
- canola/olive oil, to fry
- 250g tangy mayonnaise
- ½ tsp medium curry powder
- handful fresh dill, roughly chopped
- lemon wedges, to serve
For the chicken, combine the desiccated coconut, finely ground cashew nuts, thyme leaves, seasoning and minced garlic in a deep, medium bowl. Add the chicken strips and toss until the chicken is well coated. Set aside until needed.
Heat a drizzle of canola/olive oil in a large non-stick frying pan. Working in batches, arrange the chicken strips in the pan and fry over high heat until golden and crispy, about 1 – 2 minutes per side. Using a slotted spoon, remove the strips from the pan and place on paper towel to absorb excess oil. Wipe the pan clean and add more oil before frying the next batch.
For the curry mayo, combine all of the ingredients in a small bowl.
Serve the chicken strips warm, with the curry mayo for dipping. Enjoy with the lemon wedges alongside.