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easy &quick

Curry and Peanut Dip with Fried Chicken Coated in Coconut

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Longer shelf life without loss of quality

Minutes

15

Difficulty

easy

Curry and Peanut Dip with Fried Chicken Coated in Coconut
Curry and Peanut Dip with Fried Chicken Coated in Coconut

Ingredients

For 10 portions

  • For the dip

  • 160g

    QimiQ Classic, room temperature

  • 250g

    Mayonnaise, 40% fat

  • 50g

    Peanut butter

  • 100g

    Peanuts, roasted, finely chopped

  • 1tsp

    Curry powder

  • Salt

  • Black pepper, freshly ground

  • For the fried chicken coated in coconut

  • 800g

    Chicken breast fillet, cut into strips

  • Salt

  • Black pepper, freshly ground

  • 150g

    AP Flour

  • 4

    Egg(s)

  • 200g

    Coconut flakes

  • Vegetable oil, to fry

Preparation

  1. For the dip: place all the ingredients except the peanuts into a mixing bowl and blend until smooth. Add the chopped peanuts and season to taste.
  2. Season the chicken breast strips with the salt and pepper, coat with flour, eggs and dessicated coconut. Fry in oil until golden brown. Arrange the meat on skewers and serve with the curry dip.
Some doughy looking food

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