- Total time 40 minutes
- Portion size 4 servings
In saucepan, heat oil over medium heat; cook onion, half each of the ginger and curry powder, stirring occasionally, for
5 minutes. Let cool completely. Mix onion mixture with mayonnaise; set aside. In bowl, combine pineapple, remaining ginger, lime zest, juice and cilantro; set aside.
Meanwhile, in shallow dish, combine flour and remaining curry powder. Place eggs in separate shallow dish. Place bread crumbs in another shallow dish. Dredge chicken strips in flour mixture, dip into eggs, then dredge in bread crumbs, turning and pressing down lightly to coat well, tapping off excess.
In large deep skillet or Dutch oven, heat oil over medium heat; in batches, cook chicken strips until browned, about 2 minutes per side. Transfer to paper towel-lined plate. Spread naan with mayonnaise mixture. Divide chicken strips among naan and top with pineapple salsa; fold together.
Test Kitchen Tip: For extra zest, add diced red onion to the pineapple salsa.
Good to Know: To save time, you can replace the fried chicken strips with frozen, breaded ones that can be reheated in the oven.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 1,200 mg
- Protein 39 g
- Calories 915
- Total fat 47 g
- Cholesterol 175 mg
- Saturated fat 9 g
- Total carbohydrate 84 g