Coconut-and-cashew chicken strips with curry mayo

Coconut-and-cashew chicken strips with curry mayo

Recipe and styling by Claire Ferrandi

Assisted by Dashania Murugas

Photographs by Annalize Nel

Coconut-and-cashew chicken strips with curry mayo

Serves: 4 - 6
Total Time: 30 mins

Ingredients

  • CHICKEN

  • 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
  • CURRY MAYO

  • 250g tangy mayonnaise
  • ½ tsp medium curry powder
  • handful fresh dill, roughly chopped
  • lemon wedges, to serve

Instructions

1

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.

2

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.

3

For the curry mayo, combine all of the ingredients in a small bowl.

4

Serve the chicken strips warm, with the curry mayo for dipping. Enjoy with the lemon wedges alongside.

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