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 eggs
1/2 cup roasted salted cashews ( crushed or finely chopped)
2 tablespoons melted butter or 2 tablespoons oil
1/2 cup mayonnaise
1 -2 teaspoon curry powder
1 tablespoon crushed roasted cashews
1 tablespoon lemon juice
Directions:
Combine the first 7 ingredients together in a shallow plate/bowl/ziplock bag; mix well.
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.
Lightly beat the egg (I put it in a wide soup bowl/plate; it’s easier for dipping).
Shaking off excess flour, dip the chicken fingers in the beaten egg.
Immediately, roll the chicken in the crushed cashews to coat; set the nut-coated chicken onto lightly oiled baking pan.
Repeat with remaining chicken.
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).
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.
To make sauce: Combine all ingredients in a small bowl and mix well.
You may also serve the chicken fingers with ketchup or sweet Thai chili sauce.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.