Whip up these curried chicken nuggets, then check out our chicken supreme, chicken schnitzel and more chicken breast recipes.

Read our guide on what are curry leaves and where to buy them for advice on sourcing this ingredient.


  • 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


  • 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.

Here are more great chicken breast ideas

Chicken and hummus on a plate


Adam Bush Chef Portrait
Adam BushDeputy food editor

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating