Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Curried chicken nuggets with curry leaf mayo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 3 tbsp mayonnaise
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp hot chilli powder
- 100g golden breadcrumbs
- vegetable oil, for deep frying
CURRY LEAF MAYO
- 2 tbsp vegetable oil
- 8 curry leaves
- 2 tsp black mustard seeds
- 4 tbsp mayonnaise
- a squeeze of lemon juice
- cooked chips, to serve
Method
- 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.
