Crispy Chicken with Terre Exotique Madras Curry Sauce

Corn crusted Chicken Tenders

Curry Madras


1 lb Chicken Breasts
1 egg, Lightly Beaten
1 T Flour
1/4 c Chopped ashews OR Coconut flakes
1/2 c Breadcrumbs or Panko
Salt & Pepper, to taste
Oil for frying
2 T Terre Exotique Curry from Madras
1/2 c Mayonnaise
1. Cut chicken breasts into thin strips, season with salt and pepper.
2. Mix breadcrumbs with cashews/coconut. Dredge each chicken piece in flour, dip in egg, then press into breadcrumb mixture to coat.
3. Fry in hot oil until golden and cooked through.
4. Whisk curry powder and mayonnaise together. Serve as a dipping sauce for chicken.

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