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:
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Corn oil 10.0 ml
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Onion, brunoise 200.0 g
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Ginger paste 30.0 g
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Garlic paste 30.0 g
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Chilli, fresh 20.0 g
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Curry, powder 50.0 g
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Tomato paste 100.0 g
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Cream 150.0 ml
The Coating Mix:
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All purpose flour 1200.0 g
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Corn flour 160.0 g
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Baking flour 10.0 g
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Chilli flakes 10.0 g
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Baking Soda 10.0 g
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Ice water 4.0 l
Crispy Chicken:
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Chicken breast 2.5 kg
Sandwich:
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Naan Bread 20.0 pc
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Onion, julienne 100.0 g
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Mint, fresh, chopped 40.0 g
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Coriander, fresh, finely chopped 40.0 g
Preparation
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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.
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The Coating Mix:
- Mix all dry ingredients together, except the water.
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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.
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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.
