Curry Mayo:

Coating Mix:

  • All purpose flour 1200.0 g
  • Corn flour 160.0 g
  • Baking soda 10.0 g
  • Baking flour 10.0 g
  • Chilli flakes 10.0 g
  • Ice water 4.0 l

Crispy Chicken:

  • Chicken Breasts, sliced strips 2.5 kg


  1. Curry Mayo:

    • Sauté onions, garlic, ginger and chilli until soft.
    • Add curry powder, Knorr Chicken Stock Powder and cook to release flavours. Add Knorr Tomato Pronto and cream. Blend until smooth.
    • Reduce until sauce is thick, remove and cool down completely.
    • Mix sauce with Hellman’s Real Mayonnaise.
  2. Coating Mix:

    • Mix all dry ingredients together, do not add water.
  3. Crispy Chicken:

    • Slice chicken into strips.
    • Coat marinated chicken in the coating mix and then dip in cold water for 10 seconds.
    • Coat the chicken again in the dry flour mix. Deep fry in oil heated at 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.