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Categories:
olive oil onion curry powder mango lime chives egg buttermilk chicken breasts breadcrumbs vegetable oil lime wedges
Viewed: 65 - Published at: 4 years agoIngredients
- 2 tbsp olive oil
- 1 None onion, finely diced
- 1 tbsp curry powder
- 1 None ripe mango, peeled and diced
- 1 None lime, peel grated and 1/2 lime juiced
- 1 bunch chives, chopped
- 1 None egg
- 3/4 cup buttermilk
- 1 1/3 lbs boneless skinless chicken breasts
- 2 cups panko breadcrumbs
- None None Vegetable oil, for deep-frying
- None None Lime wedges, for serving
Method
- For the mango sauce, heat the olive oil in a medium saucepan on medium heat. Saute the onions until they are just soft. Stir in the curry powder and cook 30 seconds or until fragrant. Add the mango chunks and cook 1 min until heated through. Season and add the lime peel and juice. Transfer the mixture to a blender and blend until pureed. Cool. Stir in 3/4 of the chopped chives.
- Beat the egg in a large bowl. Stir in the buttermilk and season. Place the chicken, 1 piece at a time, in a large resealable plastic bag and pound with a rolling pin until about 1/8 inch-thick. Cut into 2-inch pieces. Place chicken in the buttermilk mixture, making sure they are covered. Coat the chicken pieces with the breadcrumbs.
- Heat the oil in a deep skillet on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Fry the chicken pieces in batches for about 3 mins until golden brown. Drain on kitchen towels.
- Sprinkle the nuggets with remaining chopped chives. Serve with the mango sauce on the side. Garnish with lime wedges.
