Korma Fried Chicken Bao Buns
with Cumin Wedges and Cucumber Raita Style Slaw
These Korma Fried Chicken Bao Buns are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
White Cumin Seeds
(May contain Sesame, Celery)
50 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
3 unit(s)
British Chicken Thighs
½ unit(s)
Cucumber
(May contain Celery)
½ unit(s)
Lemon
120 grams
Coleslaw Mix
150 grams
Creme Fraiche
(Contains Milk)
50 grams
Korma Curry Paste
(Contains Mustard)
40 grams
Mango Chutney
4 unit(s)
Bao Buns
(Contains Cereals containing gluten)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another medium bowl and season with the salt for the Breadcrumbs (see pantry for amount) and pepper.
Season the chicken, then dip it into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
While the chicken fries, wash and dry the (now empty) plate and bowls.
Once the chicken is golden-brown, pop it onto a medium baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Halve the lemon.
In a clean medium bowl, combine a good squeeze of lemon juice, the cucumber, coleslaw mix and two thirds of the creme fraiche. Taste and season with salt, pepper and more lemon juice if needed.
In the other medium bowl, mix together the korma style paste, mango chutney and remaining creme fraiche. Set aside.
Just before everything's ready, place the bao buns on the clean plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 2-3 mins.
When your chicken is cooked, cut widthways into 2cm slices.
Transfer the warmed bao buns to your plates and add a spoonful of the raita slaw, then fill with the fried chicken. Spoon over the korma curry sauce.
Serve the remaining cucumber raita slaw and wedges alongside. Put any remaining curry sauce into a small bowl for dipping.
Enjoy!
