Curry Mayo:

  • Corn oil 10.0 ml
  • Onion, brunoise 200.0 g
  • Ginger paste 30.0 g
  • Garlic paste 30.0 g
  • Chilli, fresh 20.0 g
  • Curry, powder 50.0 g
  • Tomato paste 100.0 g
  • Cream 150.0 ml

The Coating Mix:

Crispy Chicken:

  • Chicken breast 2.5 kg


  • Naan Bread 20.0 pc
  • Onion, julienne 100.0 g
  • Mint, fresh, chopped 40.0 g
  • Coriander, fresh, finely chopped 40.0 g
  1. 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.
  2. The Coating Mix:

    • Mix all dry ingredients together, except the water.
  3. 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.
  4. 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.