Extra Crispy Chicken wrapped in Naan
This recipe has some comfort food favourites, super crispy chicken strips on a bed of purple cabbage, wrapped in soft Naan bread. The dressing is a spicy curry sauce and a squeeze of lime juice to finish. View full recipe below.
Ingredients
Curry Mayo:
-
Corn oil 10 ml
-
Onion, brunoise 200 g
-
Ginger paste 30 g
-
Garlic paste 30 g
-
Chilli, fresh 20 g
-
Curry, powder 50 g
-
Tomato paste 100 g
-
Cream 150 ml
The Coating Mix:
-
All purpose flour 1200 g
-
Corn flour 160 g
-
Baking flour 10 g
-
Chilli flakes 10 g
-
Baking Soda 10 g
-
Ice water 4 l
Crispy Chicken:
-
Chicken breast 2.5 kg
Sandwich:
-
Naan Bread 20 pc
-
Onion, julienne 100 g
-
Mint, fresh, chopped 40 g
-
Coriander, fresh, finely chopped 40 g
Preparation
-
Curry Mayo:
- Sauté onions, garlic, ginger & chilli until soft.
- Add curry powder, Knorr Chicken Powder and cook to release flavours. Add tomato paste and cream. Blend until smooth.
- Reduce until sauce is thick, remove and cool down completely.
- Mix sauce with Hellman’s real Mayonnaise.
-
The Coating Mix:
- Mix all dry ingredients together, except the water.
-
Crispy Chicken:
- Slice chicken into strips.
- Coat marinated chicken in The coating mix and then dip into cold water for 10 seconds.
- Coat the chicken again in the dry flour mix. Deep fry in preheated oil of 170°C.
-
Sandwich:
- Warn the naan bread, spread curry mayo sauce.
- Place chicken and garnish with onion, coriander and mint fresh, drizzle more sauce on the chicken and sprinkle some Knorr Lime Seasoning Powder.
