Name: Curried chicken nuggets with curry leaf mayo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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; 2 tbsp vegetable oil; 8 curry leaves; 2 tsp black mustard seeds; 4 tbsp mayonnaise; a squeeze of lemon juice; cooked chips, to serve

A white platter of nuggets around a pot of white creamy sauce

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.